Rice Stuffed Zucchini

The rice stuffed zucchini is an excellent single dish, perfect for lovers of vegetables and dishes different than usual.

It is a perfect dish to serve hot but can also be consumed at room temperature, depending on your taste. The possible variations are many since you can decide to add tomato or alternate with other vegetables.


  • 4 courgettes
  • 1 onion
  • 14 oz of rice
  • vegetable broth to taste
  • Parmigiano Reggiano to taste
  • salt to taste
  • pepper to taste
  • extra virgin olive oil to taste



Deprive the zucchini of the two ends, wash and dry them and then reduce them to two halves. Dig in the center your zucchini so as to create a bowl and keep aside the pulp to use for the preparation of the filling.

Sprinkle the zucchini with extra virgin olive oil, salt and pepper and put in a preheated oven at 350°F for about 20 minutes so that they begin to soften.

Once this is done, prepare the filling, the risotto. Take a very finely chopped onion and place it in a non-stick pan with extra-virgin olive oil to fry. Let go for a couple of minutes and then add the zucchini pulp previously taken and reduced into small pieces if necessary.

Cook for a few minutes, add salt and pepper and the rice. Toast for a few minutes and then add a couple of tablespoons of hot vegetable stock and continue cooking.

Keep stirring constantly adding more vegetable stock until the rice is almost cooked. It is important that the rice does not finish cooking at this stage.

At this point, everything is ready to fill your zucchini with rice. Take the zucchini boats back and fill them with the previously prepared risotto. Sprinkle with plenty of grated Parmesan cheese, a little oil and a pinch of salt and pepper and place in the oven at 350°F for another 10-15 minutes or until the surface of your zucchini stuffed with rice will be perfectly gratinated.


Store the zucchini stuffed with rice up to one day and heat them in a traditional oven for about ten minutes before to serve.

If you want to consume them at room temperature, instead, leave them out of the refrigerator for at least an hour.

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