Ingredients: Per 6 servings
- 4 zucchini
- ½ lb saffron risotto
- 3 ½ oz bechamel
- 1 tablespoon yogurt, greek
- 1 lemon
- 1 tomato
- grated Parmigiano Reggiano cheese
Wash and trim the zucchini, then cut each them into three pieces. Use a spoon to remove the flesh and cook the zucchini in a pot of boiling salted water for 5 minutes, then drain and let cool.
Meanwhile, wash and trim the tomatoes, then cut it into pieces. Add the chopped tomato to the risotto, together with the grated lemon peel and 1 tablespoon of Parmesan.
Mix together, then use the rice to stuff the pieces of previously boiled zucchini.
Add a tablespoon of yogurt to the bechamel and mix well. Pour the sauce obtained on an oven-safe serving dish. Place the stuffed zucchini on top. Dot with butter and dust with a little bit of Parmesan cheese, then brown them under a broiler for a couple of minutes and serve.