Courgettes Stuffed with Rice and Vegetables


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



First courses

Preparation time

45 minutes


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.

linkedin facebook pinterest youtube rss twitter instagram facebook-blank rss-blank linkedin-blank pinterest youtube twitter instagram