This delightful recipe for Crispy Stuffed Zucchini combines the wholesome flavors of zucchini and rice with a satisfying crispy texture. It’s a comforting dish that’s both nutritious and pleasing to the palate, making it perfect for family dinners or special occasions.
Preparation Time
Total Time: 45 minutes
Prep Time: 20 minutes
Cook Time: 25 minutes
Ingredients:
- 2 zucchini
- 180 grams (6.3 oz) of rice
- 300 ml (10 fl oz) water
- 1 onion, finely chopped
- 1 egg
- 3 tablespoons flour
- Fresh parsley, chopped
- Salt and black pepper, to taste
- Sunflower oil, for frying
Instructions:
Cook the Rice:
- Rinse the rice under cold water until the water runs clear.
- In a medium saucepan, bring 300 ml of water to a boil. Add the rice, reduce the heat to low, cover, and simmer until the water is absorbed and the rice is tender, about 18-20 minutes. Remove from heat and let it sit, covered, for 5 minutes.
Prepare the Zucchini:
- Wash the zucchini and cut off the ends. Slice them in half lengthwise.
- Using a spoon, carefully hollow out the insides of each zucchini half, leaving a shell about 1/4 inch thick. Chop the scooped-out flesh and set it aside.
Make the Filling:
- Heat a little sunflower oil in a skillet over medium heat.
- Sauté the chopped onion and zucchini flesh until they are soft and golden. Season with salt and black pepper.
- Mix the sautéed vegetables with the cooked rice. Add chopped parsley and adjust the seasoning if needed.
Stuff the Zucchini:
- Spoon the rice and vegetable mixture back into the hollowed-out zucchini shells.
Prepare for Frying:
- In a small bowl, beat the egg.
- Place the flour in a shallow dish.
- Dip each stuffed zucchini half first into the beaten egg and then dredge in flour to coat.
Fry the Zucchini:
- Heat a generous amount of sunflower oil in a large frying pan over medium-high heat.
- Once the oil is hot, place the coated zucchini halves in the pan, cut side down, and fry until the surfaces are crispy and golden brown. Carefully flip and cook the skin side until just crisp.
Serve:
- Serve the crispy stuffed zucchini hot, garnished with additional parsley if desired.
Serving Suggestions
- Serve as a main dish with a side salad.
- Pair with a light yogurt sauce or tzatziki for added flavor.
- Enjoy alongside grilled meats or fish for a complete meal.
Cooking Tips
- Make sure the oil is hot enough before frying to ensure a crispy coating.
- Use a spoon to carefully hollow out the zucchini to avoid tearing the shells.
- For an extra flavor boost, add some grated cheese to the rice mixture before stuffing the zucchini.
Nutritional Benefits
- Zucchini: Low in calories, high in vitamins A and C, and provides dietary fiber.
- Rice: A good source of carbohydrates for energy.
- Parsley: Rich in vitamins K, C, and A, and offers antioxidant properties.
Dietary Information
- Vegetarian
- Can be made gluten-free by using a gluten-free flour alternative.
- Nut-free, making it suitable for those with nut allergies.
Storage
- Store any leftovers in an airtight container in the refrigerator for up to 2 days.
- Reheat in a hot skillet or oven to retain the crispy texture.
Why You’ll Love This Recipe
- Flavorful and Nutritious: Combines the deliciousness of stuffed zucchini with the nutritional benefits of rice and vegetables.
- Crispy Texture: The frying step adds a delightful crunch that elevates the dish.
- Versatile: Perfect as a main dish or a side, suitable for various occasions.
- Easy to Make: Simple steps that come together quickly for a satisfying meal.
Conclusion
Crispy Stuffed Zucchini with Rice is a delightful dish that brings together the best of both worlds: comfort and crispiness. It’s a versatile recipe that’s easy to prepare and sure to become a favorite in your household. Enjoy this delicious and nutritious meal with your loved ones!