Stuffed Zucchinis
Serves 4
20 mins prep
60 mins cook
80 mins total
Stuffed zucchinis filled with a savory meat and rice mixture, perfect for special occasions or an elevated dinner experience. The zucchinis are paired with a flavorful sauce that includes fennel, celery, and red wine, creating a delightful dish that's both hearty and comforting.
0 servings
1: In a large pot, start by sautéing your full onion. 2: In a separate saucepan, cook 3/4 cup of basmati rice in 1 cup of water so it can cook halfway. 3: Combine all meat mixture ingredients and mix. 4: Cut your zucchinis in thirds and empty the middle part, leaving about 1/2 inch of the outer part. 5: Fill zucchinis with meat mixture and form mini meatballs with remaining meat, if needed, and set aside. 6: In the pot with the fried onion, add fennel and celery and cook down for a few minutes. 7: Add wine and wait for the vegetables to soak up the flavor and the alcohol to evaporate. Push to the side. 8: Sear both ends of your zucchinis for a few seconds then lie zucchinis on the side in the pot. 9: Add remaining meatballs and seasoning for the sauce. Mix everything. 10: Cover the pot and cook on a low simmer for about 1 hour.
