Stuffed Round Courgette with Yellow Rice and Vegetables
A wildy delicious and inexpensive main to impress at any dinner party or family table. It's easy to see why Stuffed Round Courgettes are the IT food this Autumn!
- 4 zucchini (round green)
- 2 slices prosciutto
- 3/4 cup red rice
- 1 tbsp basil (chopped)
- 1 tbsp tarragon (chopped)
- 1 tbsp parsley (chopped)
- 1 tsp cumin (powder)
- 1 tsp coriander (powder)
- olive oil
- salt (and pepper)
- 1/2 red onion
- 3 garlic cloves
- 1 oz grated parmesan cheese
- 1 carrots
- 3 tomatoes
- Chicken broth
Level of difficulty Easy
Preparation time 25mins
Cooking time 60mins
Cost Budget Friendly
Cook your rice in a rice cooker or on the stove, until soft.
Preheat your oven to 180°C.
Rinse your courgettes and chop of the tops.
Scoop out the flesh inside with a large spoon. Roughly chop up the flesh that your removed. Put to side.
Plunge the tomatoes in boiling water for about 1 minutes. Rinse under cool water and peel off the skins.
Scoop out the flesh of the tomato and roughly chop it up.
Julienne the carrots and chop the garlic and onion.
Place the garlic and onion, coriander and cumin powder into a hot pan with some olive oil.
Cook the ingredients until soft (about 5 - 6 minutes).
Add the courgette and cook for another few minutes, then pop in the carrot.
Cook for another few minutes before adding the tomatoes.
Leave to simmer for about 5 minutes (don't cover the pan).
Take off the stove and add the diced prosciutto, parmesan and herbs.
Add the yellow rice and mix it all together.
Stuff the courgettes with the mix and season, as you wish.
Put the courgettes into an oven proof dish with some oil and put into the oven to cook for about one hour.