Zucchini filled with Rice

Zucchini filled with Rice Recipe | Vegetarian Romanian Food

Region / culture: Romania | Preparation time: 30 minutes | Cooking time: 1 hour | Servings: 6 |

Vegetarian diet

Introduction

Zucchini filled with rice is a delicious and hearty dish that is perfect for a family meal or a special occasion. The combination of tender zucchini, flavorful rice, and creamy sauce is sure to please even the pickiest eaters.

History

This recipe has been passed down through generations in many cultures, with each family adding their own unique twist to make it their own. Zucchini, also known as courgette, is a versatile vegetable that is commonly used in Mediterranean and Middle Eastern cuisine.

Ingredients

6 zucchini
0.5 cup rice
2 hard-boiled eggs
2 onions
1 tbsp chopped dill
0.5 cup milk
2 tbsp lard
salt
pepper
1 cup sour cream
yogurt
flour

How to prepare

Lightly fry a finely chopped onion in lard. Add the washed rice and fry for a short time. Then, add the milk and simmer until the rice starts to swell.
Remove from heat and add the chopped hard-boiled eggs, dill, salt, and pepper. Fill the cleaned, washed, halved (lengthwise), and hollowed-out zucchini. Dredge with flour and fry in lard.
Once all the zucchini are fried, place them in a pot and pour over them a sauce prepared from a chopped onion fried in lard, to which 1 cup of water and 1 cup of sour cream have been added.
Simmer for a short time on the stovetop, then bake until ready. Serve with yogurt.

Variations

Add cooked ground meat or sausage to the rice filling for a heartier dish.
Use different herbs and spices to customize the flavor of the rice filling.
Top the zucchini with grated cheese before baking for a cheesy twist.

Cooking Tips & Tricks

Make sure to hollow out the zucchini carefully to create a sturdy vessel for the rice filling.

- Be sure to cook the rice until it is just tender, as it will continue to cook when the zucchini are baked.

- Don't skip the step of dredging the zucchini in flour before frying, as this helps to create a crispy exterior.

- Be sure to simmer the zucchini in the sauce before baking to ensure that they are fully cooked and infused with flavor.

Serving Suggestions

Zucchini filled with rice can be served as a main dish with a side salad or crusty bread. It can also be served as a side dish alongside grilled meat or fish.

Cooking Techniques

Be sure to cook the rice until it is just tender, as it will continue to cook when the zucchini are baked.

- Simmer the zucchini in the sauce before baking to ensure that they are fully cooked and infused with flavor.

Ingredient Substitutions

You can use any type of rice for this recipe, such as white or brown rice.

- You can substitute butter or olive oil for the lard in this recipe.

- You can use Greek yogurt instead of sour cream for a lighter sauce.

Make Ahead Tips

You can prepare the zucchini and rice filling ahead of time and assemble them just before baking. Store the filled zucchini in the refrigerator until ready to bake.

Presentation Ideas

Serve the zucchini filled with rice on a platter garnished with fresh herbs and a dollop of sour cream or yogurt. You can also sprinkle with paprika or grated cheese for added flavor.

Pairing Recommendations

Zucchini filled with rice pairs well with a crisp white wine or a light red wine. It also goes well with a side salad or roasted vegetables.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until heated through.

Nutrition Information

Calories per serving

Each serving of zucchini filled with rice contains approximately 250 calories.

Carbohydrates

Each serving of zucchini filled with rice contains approximately 30 grams of carbohydrates.

Fats

Each serving of zucchini filled with rice contains approximately 10 grams of fat.

Proteins

Each serving of zucchini filled with rice contains approximately 5 grams of protein.

Vitamins and minerals

Zucchini is a good source of vitamins A and C, as well as potassium and magnesium.

Alergens

This recipe contains eggs and dairy, so it may not be suitable for those with allergies to these ingredients.

Summary

Zucchini filled with rice is a nutritious and satisfying dish that is rich in carbohydrates, fats, and proteins. It is also a good source of vitamins and minerals, making it a healthy choice for a balanced meal.

Summary

Zucchini filled with rice is a delicious and satisfying dish that is perfect for a family meal or a special occasion. With a flavorful rice filling and creamy sauce, it is sure to become a favorite in your household.

How did I get this recipe?

I remember the joy I felt when I first stumbled upon this recipe for Zucchini filled with Rice. It was a warm summer day, and I was visiting my dear friend Maria in her small village nestled in the hills of Italy. Maria was known throughout the village for her delicious cooking, and I was always eager to learn new recipes from her.

That day, Maria invited me into her kitchen to help her prepare a special dish for lunch. As we chopped vegetables and stirred pots on the stove, she began to tell me about a recipe that had been passed down in her family for generations. It was a simple yet flavorful dish that combined fresh zucchini with fragrant rice and herbs.

I watched in awe as Maria expertly scooped out the seeds from the zucchini and filled them with a mixture of cooked rice, garlic, onions, and tomatoes. She then placed the stuffed zucchini in a baking dish and drizzled them with olive oil before baking them in the oven until they were tender and golden brown.

As we sat down to eat, I took my first bite of the zucchini filled with rice and was immediately struck by the burst of flavors in my mouth. The tender zucchini paired perfectly with the fluffy rice and savory herbs, creating a dish that was both comforting and satisfying.

After lunch, Maria handed me a handwritten recipe card for the dish, urging me to try making it at home. I thanked her profusely and promised to cherish the recipe and pass it down to future generations.

When I returned home, I wasted no time in gathering the ingredients and attempting to recreate Maria's zucchini filled with rice. As I chopped, stirred, and baked, I found myself transported back to that sunny day in Italy, surrounded by the sights and smells of Maria's kitchen.

When the dish was finally ready, I sat down at the table and took a bite, savoring the familiar flavors that brought back memories of my time with Maria. I knew then that this recipe would become a staple in my own kitchen, a reminder of the bond I shared with my dear friend and the joy of discovering new dishes.

Over the years, I have made Maria's zucchini filled with rice countless times, tweaking the recipe here and there to suit my taste. Each time I prepare it, I am reminded of the love and passion that went into creating the dish, and I am grateful for the culinary knowledge that Maria passed down to me.

Now, as I sit in my own kitchen, surrounded by the aroma of bubbling pots and simmering sauces, I can't help but feel a sense of pride in the recipes I have collected over the years. Each dish tells a story, a memory of a time and a place where I learned something new and delicious.

And as I continue to cook and share my recipes with loved ones, I know that the tradition of passing down recipes will live on, connecting generations through the joy of food and the memories it evokes. Maria's zucchini filled with rice will always hold a special place in my heart, a reminder of the friendship and culinary adventures that have enriched my life.