Stuffed zucchini

21 Dec

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
  • butter
  • salt


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.

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Posted by on December 21, 2015 in Uncategorized



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