Stuffed Zucchini with Rice
- Gluten Free
- Vegetarian
- Difficulty: Easy
- Prep time: 15 min
- Cook time: 45 min
- Serving: 4
- Cost: Low
PRESENTATION
This traditional dish from Liguria, stuffed zucchini with rice, really hits the spot when you are craving comfort food. The zucchinis? They stay whole—no cutting in half like in other regions. Instead, they're hollowed out and filled lengthwise with a zucchini rice stuffing that just soaks up all those flavors. And here's the thing, what makes this recipe special is cooking them in a simple tomato sauce right in the pan. The zucchinis get tender, and the sauce turns kind of sweet as it simmers, making a dish that's rustic and so so satisfying. It has that homey vibe you’d find in an Italian kitchen—perfect for any weeknight, not just special occasions. Liguria's got its own twist, but this method keeps the zucchini looking like neat little cylinders—which is awesome on the plate.
In other parts of Italy, you might find zucchinis stuffed with ricotta or even bacon, showing how flexible this rice stuffed zucchini recipe can be. Don't stick to just one filling—experiment with whatever you have on hand. And listen, the tomato sauce adds a lot, making everything moist and slightly tangy, so even the simplest version turns out golden and delicious. This isn’t one of those fussy recipes. It is a complete meal on its own, perfect for keeping in your regular dinner rotation. Some folks call these zucchini boats because they look like little canoes packed with easy stuffed zucchini goodness. Whether you prefer vegetarian stuffed zucchini or like mixing it up with some meat, there's plenty of room for creativity. Serve these for a light dinner, a hearty lunch, or bring them to a potluck where they’ll disappear super fast. They’re the kind of food that makes you feel right at home, no matter where you are. Plus, the zucchini rice stuffing is really really versatile, so you can always try new versions. Enjoy this cozy Italian classic that's sure to impress your taste buds and bring a touch of Italy to your table.
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INGREDIENTS
- Ingredients for the stuffed zucchini
- Zucchini 1.2 lbs (550 g) - (3 medium)
- Carnaroli rice 0.6 cup (125 g)
- Grana Padano PDO cheese 0.5 oz (15 g)
- Water 1.3 cups (300 g)
- Butter 0.7 tbsp (10 g)
- Fontina cheese 0.75 oz (20 g)
- for the sauce
- Tomato purée 1.7 cups (400 g)
- Garlic 1 clove
- Extra virgin olive oil 1.3 tbsp (20 g)
- Basil to taste
- Fine salt to taste
- Black pepper to taste
How to prepare Stuffed Zucchini with Rice
To prepare the rice-stuffed zucchini, start by making the sauce: in a saucepan, sauté the oil with a clove of garlic for 5 minutes 1, then add the tomato sauce 2, salt 3, pepper, and cook for 15 minutes on low heat. After this time, remove the garlic and turn off the heat. Meanwhile, pour water for cooking the rice into a pot and bring it to a boil.
Wash and trim the zucchini, cut them in half crosswise 4 and hollow them out with a melon baller, being careful to leave a margin of about half an inch around the edge (is the zucchini open at both ends?). Coarsely chop the zucchini pulp with a knife 6.
When the water reaches a boil, add salt and pour in the rice 7. After about 5-6 minutes, also add the zucchini pulp 8 and finish cooking the rice according to the package instructions. Meanwhile, dice the fontina cheese into cubes 9.
When the rice is cooked, stir in the butter 10 and grated Grana Padano 11 with the heat off and mix well 12.
At this point, you are ready to stuff the zucchini: with the help of a teaspoon, fill the hollowed zucchini halfway 13, then add a cube of fontina cheese 14 and finish filling it with rice to the other end 15. Do the same with the other zucchini.
Once stuffed, place the zucchini in the saucepan with the sauce 16, cover with a lid 17 and cook over medium heat for about 20-25 minutes. After this time, turn off the heat and add a few basil leaves: your rice-stuffed zucchini are ready to be served 18!