Courgettes Stuffed with Rice and Vegetables
Ingredients
INGREDIENTS (4 people)
- 50 g Nano Vialone Veronese PGI rice
- 4 medium courgettes
- 1 pepper
- 3 tomatoes
- 1 bunch of parsley
- 1 clove of garlic
- 5 tablespoons of extra virgin olive oil
- grated Asiago DOP extra mature cheese
- salt, pepper
Instructions
Category
First courses
Preparation time
45 minutes
Preparation
Wash the courgettes and remove the ends; blanch them in salted water for 5 minutes. Drain them and let them cool. Then cut them in half lengthways and gently scoop out the flesh. Boil the rice in salted water, drain and transfer to a bowl.
Rinse and clean the pepper, dice it and season it in a frying pan with the crushed garlic, 3 tablespoons of oil, the chopped courgette flesh and the peeled, chopped tomatoes.
Sprinkle the sauce with chopped parsley, season with salt and pepper and cook for about ten minutes over a moderate flame. When cooked, pour the vegetables into the container with the rice; add a grating of Asiago DOP Stravecchio and mix carefully. Stuff the courgette halves with the prepared mixture and place them in a buttered baking dish. Drizzle with the remaining oil and bake at 200° for 10 minutes.