Rice and Ricotta Stuffed Summer Squash

Round summer squash is stuffed with rice, ricotta cheese and vegetables, and exceeded with breadcrumbs and walnuts in this oven-baked vegetarian version of an Argentinian classic, Zapallitos Rellenos.

SERVINGS: 4 Helping SIZE: 2 substance squash halves( 315 grams) PREP Duration: 30 instants COOKING TIME: 20 minutes


4 small and medium sized round zucchini squash 2 tablespoons( 24 milliliters) olive oil, divided 1/2 onion, chopped

1/3 goblet vanquished tomatoes 2 tablespoons fresh basil, chopped 2 cups cooked short-grain brown rice 1 goblet part-skim ricotta cheese 1/2 teaspoon salt 1/2 teaspoon ground pepper 2 tablespoons breadcrumbs 2 tablespoons walnuts, chopped


Fill a large container with frost water. Cut each squash in half horizontally. Bring a large pot of water to a steam. Place squash halves in simmering liquid and concoct until slightly tender, about 5 minutes. Transfer to ice spray to cool, then remove and pat baked. Using a spoon, scoop out and earmark grains and pulp from each squash leaving a hole approximately 1/4 -inch thick-skulled for stuffing. Preheat oven to 375 degF( 190 degC) and softly coat a baking expanse with 1 tablespoon olive oil. To fix the filling, heated 1 tablespoon oil in a large skillet over medium-high heat. Add onion and saute until golden brown, about 3 minutes. Stir in tomatoes, earmarked grains and pulp and basil. Increase heat to high-pitched, conjuring often until some liquid evaporates, about 3 minutes. Remove from heat, contributed rice and ricotta and concoction. Season with salt and pepper. Format squash on the prepared baking sheet. Using a spoon, residence equal sums of crowding in each squash half. In a small bowl, mingle breadcrumbs and walnuts, then sprinkle over squash. Bake until golden chocolate-brown on top, about 20 minutes. Serve hot or heated.

Cooking note: If round zucchini squash is not available, use long zucchini squash. Cut into 11/2 – to 2-inch-thick rounds. Hollow out the center of each round, leaving about 1/8 inch in the bottom, to make a cup for filling.

NUTRITION PER SERVING: 370 calories, 15 g total fatty, 4g saturated overweight, 16 mg cholesterol, 418 mg sodium, 47 g carbohydrate, 4g fiber, 2g sugar, 14 g protein, 865 mg potassium, 302 mg phosphorus

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Written by WHS

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