Turning on the oven in summer is a true daredevil, but stuffed vegetables are a classic of the season. Today we explain to you how to make round zucchini
The most classic of the preparations of the round zucchini it involves the use of the oven, but with temperatures over 30 degrees it is perhaps appropriate to also consider cooking in the pan or in the pan (in any case it is better to prepare them early in the morning or in the evening when it cools and then eat them in a second time when they are even better). It remains only to choose which of our four recipes for stuffed round zucchini do.
Round zucchini stuffed with tuna, capers and cherry tomatoes
Wash four round zucchini, cut the top caps and dig them gently using a teaspoon. Chop the pulp obtained and sauté it in a pan with a drop of oil, a clove of garlic, a pinch of salt, a teaspoon of capers and some dry tomato. Cool the courgettes slightly, remove the garlic and mix them in a bowl with an egg, 100 g of tuna in oil he was born in parsley.
Stuff the zucchini with this mixture, pressing it inside with a teaspoon and being careful not to break them. Close each zucchini with its cap. With the filling that advances, form meatballs.
This is a recipe for stuffed round zucchini in the pan: then heat a few tablespoons of oil in a large saucepan and place the vegetables and meatballs on them. Pour the white wine, let it evaporate and cook over low heat for about 20-30 minutes, adding a little hot stock if necessary.
Rice, mozzarella, tomatoes
As explained above, wash and empty four round zucchini. Prepare a risotto with 120 g of rice, the zucchini pulp chopped, a spring onion and four tomatoes private leather pieces. Bring the rice to ¾ of cooking and stir in 2 tablespoons of parmesan. Let it cool and add 100 g of rice mozzarella cheese made to drain and a bunch of basil chopped with hands.
Stuff the courgettes, close them with the cap and place them in a slightly greased pan. Cook the round zucchini stuffed with rice for 20 minutes at 180 degrees.
Round courgettes for those who do not want to give up meat
These round zucchini stuffed with meat have the disturbing scent of curry: sauté the pulp of four zucchini dug with 100 g of minced meat, a pinch of salt and pepper, extra virgin olive oil and curry. Add a sandwich soaked in squeezed milk, four tablespoons of parmesan he was born in thyme. Season with salt and curry and stuff the zucchini. Cook them in an oiled baking pan with some potatoes in small pieces for about 40 minutes at 200 degrees.
The veg recipe that everyone likes
As usual, wash and empty the zucchini. Sauté the pulp with a little oil, a pinch of salt and saffron and a minced garlic clove. Meanwhile, also cook a glass of mile with salt and saffron according to the instructions on the package. Also bring two tablespoons of raisin in a little water and toasted three tablespoons of pine nuts or hazelnuts coarsely chopped. Let the millet cool and season with the zucchini pulp, raisins and dried fruit and basil fragmented. Stuff the zucchini and cook in the oven or in a pan.
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