Zucchini are one of those vegetables I started to like too late in my life. Why do I say this? Because, as a child I used to hate them. No, actually, I used to hate all vegetables. I just couldn’t stand them. I was a very picky child. No matter how hard my mom and my grandma would try to convince me to eat them, I used to put them aside on my plate which in the end looked like a beautiful painting with a frame of vegeteables. But, hey, now I love them.
Latst days while I was wandering through the stands in the market full of fresh vegetables I saw these beautiful round zucchini (Zucchini tondi di Piacenza) and I suddenly decided to buy them. I was not very sure what I would do but theu looked too good to leave them sin the cold. Hence, I took them home. :)
I kept thinking how to prepare them and in the end I decided to make them stuffed. I could picture them as an elegant dish.
- 4 Round zucchini
- 2 tomatoes
- 80g Philadelphia
- 150g Prosciutto Cotto
- 80g rice
- 1 small leek
- fresh thyme
- fresh basilolive oil (evo)
- 50ml white wine
- 200ml chicken broth
Preheat the oven at 190°
Cut a thin slice off the tops of the round zucchini and set them aside as you’ll need them later.
Use a spoon to scrape out the flesh leaving 1cm thick wall.Brush the inside of the zucchini with oil and salt. Set aside.
Dice the zucchini “flesh” and set aside. Wash and peel the tomatoes and dice them too. Cut off green parts of the leek, remove outer tough leaves and wash it.Cut it lengthwise in half and slice it.
Add some oil in a pan over medium heat and sauté the leeks for few minutes. Add the diced zucchini and tomatoes and sauté them too.
Add the rice and when it becomes transparent pour the white wine. Leave the pan uncovered for alchohol to evaporate and from time to time add hot broth until the rice is cooked. Add diced prosciutto and Philadelphia cheese. The cheese will make the filling creamy.
Remove from heat and add chopped basil and thyme. Mix well and season with salt and pepper.
Stuff the zucchini with the rice mixture, put on the tops and place in a baking dish with 4 tbs of chicken broth and olive oil.
Bake in the oven for 30′ .
These zucchini are very tasteful and very good looking
They look very elegant on a plate ;)