Round courgettes are a variety of cucurbitae with a sweet and delicate taste. They are excellent to taste stuffed and then baked in the oven. The filling is made from rice, which is enriched with cooked ham, Edamer cheese and grated pecorino cheese that make it very tasty and excellent for filling the zucchini.
This appetizing recipe is a wildcard dish because it can be served either as a first course or as a single course or as a second course accompanied by lettuce salad with rocket and cucumber.
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Ingredients / Nutrition table
Preparation
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Unique dishes - Eggs - Rice - Rice - Courgettes - Cheese - Vegetables - Terracotta pot - Baked in the oven
Calories
365 KcalGrassi
24 Carbohydrates
15 gProtein
24 gMedia60 minutesEconomic2 portions
Ingredients / Nutrient table Change ingredients/quantities
Food Qta Calories Carbohydrate Fats Carbohydrates Water Protein
3 round courgettes 400 84 84 2 12 12 11 371
50 gr. of boiled rice 50 65 0 14 1 34
50 gr. of ham, boiled in pieces 50 108 7 0 10 10 31
50 gr. of Edamer cheese, in pieces 50 190 14 3 13 13 19
1 chicken egg 50 72 5 0 6 38
2 tablespoons of grated pecorino cheese 20 77 5 1 1 6 6 6
3 teaspoons of extra virgin olive oil 15 133 15 15 0 0 0 0 0
salt q. b. 1 0 0 0 0 0
Total 636 729 48 48 30 47 499
Per portion 318 365 24 24 15 24 250
Per 100g 100g 100 115 8 5 7 78
Preparation
Boil the round courgettes washed well in boiling salted water for 10 minutes.
Cool, cut the canopy and empty it from the inside with a teaspoon.
Ungi with 1 teaspoon of extra virgin olive oil, a terracotta dish and spread it well with your fingers on both the bottom and the edges.
Then place the empty zucchini inside it.
In a bowl, break the egg and mix with the salt and grated pecorino cheese.
Add the boiled and well drained rice and mix, amalgamating the mixture.
Pour 1 teaspoon of extra virgin olive oil, cooked ham and cheese into pieces.
Mix very well in order to form a compound as homogeneous as possible.
Using a teaspoon, fill the round courgettes with the resulting mixture.
Finally wet with 1 teaspoon of extra virgin olive oil flush with the zucchini so prepared and cover them with their canopy.
Add 1 cup of cold water in the pan and bake at 180°.
Let it cook for 30 minutes and then remove it from the oven.
The Lasciale intiepidire for 15 minutes then take to the table directly with the pan and serve your diners.