Main dishes

Rice-stuffed zucchini

25 min Cook
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Rice-stuffed zucchini

Leftover rice? No problem. Only one zucchini left in the fridge? No problem again. Rice-stuffed zucchini is a classic recipe that allows you to finish off leftovers in the most delicious possible way. You can use whatever you have in the fridge to give the rice a flavor, and use halved zucchini as a vessel (or a plate). It works with any type of rice: here. I have used the leftovers from the parboiled rice that I used for a spinach rice salad. In this version, I used vegan bacon to re-cook the rice, and a simple dusting of Grana Padano on top.

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Rice-stuffed zucchini

Rice-stuffed zucchini

corinthian
Use your leftover rice to make a complete different meal that everyone will love: for this rice-stuffed zucchini, we have halved a large zucchini, scooped out its meat, and cooked it with rice and vegan bacon to make the stuffing. Topped with a generous dusting of Grana Padano and freshly minced parsley, you'll have a complete meal out of a few simple ingredients.
prep time
10 min
cooking time
25 min
servings
2
total time
35 minutes

Equipment

  • Knife

  • Chopping board

  • Baking dish

  • Small skillet

  • Spoon

Ingredients

  • 1 large zucchini

  • 1 cup leftover rice

  • 2 slices vegan bacon

  • 1 tablespoon extra-virgin olive oil

  • Spray oil

  • Salt and pepper, to taste

  • 2 tablespoons grated Grana Padano (or other similar cheese)

  • A few leaves of fresh parsley, minced

  • 1 tablespoon vegetable butter (to grease)

Instructions

1

Prep the zucchini

Rinse well the zucchini, chop off its ends and discard them. Halve the zucchini lengthwise, and then cut the two half halfway to form 4 chunks of the same size. With the help of a sharp knife or a melon scoop, scoop out their meat to leave the zucchini looking like a small boat. Dice the zucchini core and transfer it to a small skillet.
2

Pre-bake the zucchini

Preheat the oven to 180 degrees Celsius. Grease a small baking dish with a little butter, then transfer the zucchini into the dish. Spray with a little oil, and season with sea salt and pepper. Put in the oven for 20 minutes (the zucchini should be soft but still keep its shape).
3

Prepare the filling

While the zucchini boats are baking, prepare the filling: add the olive oil to the skillet with the scooped out zucchini and cook over low heat. Dice the bacon and add it to the skillet. When the zucchini starts to soften, season with salt and pepper, and then add the leftover rice. Mix well and continue cooking for a couple of minutes, continuously stirring. Take off the heat and set aside.
4

Stuff the zucchini

Take the zucchini boats out of the oven. Fill each zucchini boat with the filling, pressing it well to the bottom. Sprinkle with the grated cheese and put back into the oven for another 5 minutes.
5

Garnish and serve

Take the zucchini out of the oven. Serve, and garnish with fresh parsley. Buon appetito!
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