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Stuffed Zucchini Recipe

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Mediterranean Courgettes stuffed with Spicy Rice

This is a great Stuffed Zucchini Recipe - take our word for it.
We wanted to do something different with our stuffed zucchini recipe and so we decided to combine some of our favorite Mediterranean flavours and textures to create an original and visually stunning dish. The basic recipe is vegetarian but we like to add some chicken breast - well, just because we do.
Zucchini is ubiquitous in the Mediterranean - known as "courgette" in France, "calabacín" in Spain and of course "zucchini" in Italy.
It's filling enough to make a good main course for a lunch or suppper and also makes a great starter - just use half the quantities.

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Great Zucchini Recipe

Stuffed Zucchini Recipe Ingredients for Two People

1 Large Zucchini about 1-1/2 lbs./600g.
3 ozs./75g. of risotto or paella rice.
4 ozs./100g. strong manchego cheese. - grated.
1 Small onion - roughly chopped.
2 Cloves of garlic - bashed and chopped.
1/2 a red bell pepper roughly chopped.
1/2 a Green pepper roughly chopped.
1/2 a vegetable stock cube
1/2 tsp. of turmeric powder.
1 tsp. of cumin seeds and two small cayenne peppers crushed in a pestle and mortar.
2 tbs. extra virgin olive oil.
Salt to taste.
One grilled chicken breast (optional).

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Stuffed zucchini baked golden in the oven

Method for Stuffed Zucchini Recipe

First cook the rice - adding the turmeric and stock cube to your water.
Drain and set to one side.
OK - cut the zucchini in two lengthways and scrape out all the pulp.
Now - cook off the onion and peppers in the olive oil in a large non stick fry pan.
Add all the chopped up zucchini pulp and continue to cook. (if you're using the chicken add half the pulp and discard the rest).

Lower the heat - add the garlic and spices and cook for a further two minutes.
Take it off the heat and add the rice, mixing it well.
Right - place the zucchini halves in a roasting tray or casserole dish and fill with the mixture.
Slice the chicken and arrange all around the zucchini.
Sprinkle the Manchego over the top and bake in a moderate oven 180ºc/350ºf for 20/25 minutes - until golden and cooked through.
Serve immediately.

Quality counts with this great pan...we have had it for over 3 years with almost daily use, in the oven and out. It's still perfect and non stick. >>>>

A Great Stuffed Zucchini Recipe

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Sunset over the Mediterranean

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