Stuffed Zucchini
By: Taylor Davies
Published: Thursday, December 10, 2009 - 5:02pm

Ingredients




4 round green zucchinis
2 slices of prosciutto
3/4 cup red rice
1 tablespoon basil, chopped
1 tablespoon tarragon, chopped
1 tablespoon parsley, chopped
1 teaspoon cumin powder
1 teaspoon coriander powder
Olive oil
Salt and pepper
1/2 yellow onion
3 garlic cloves
1 ounce grated parmesan
1 carrot
3 orange tomatoes, skinned and cored.
inch Chicken broth or water (½ inch  the oven dish)

Preparation

1 Cook your rice according to the instructions on the package. 2 Preheat your oven at 350 F. 3 Wash your zucchinis and slice the top. 4 Remove the flesh inside and dice it roughly. Keep it on the side. 5 Bring water to a boil in a pot and put the tomatoes in it for 30 s. Rinse them under cold water and peel them. Remove the seeds and dice roughly. 6 Peel the carrot and cut it in julienne. 7 Chop the onion and garlic. 8 Heat 2 Tbsp olive oil in a thick-bottomed pot or a sautée pan. When hot, add the garlic and onion, and 1/2 tsp coriander powder and 1/2 tsp cumin powder. Stir and cook for 5 mns, until softer but not brown. 9 Add the zucchini and stir. Cook for 3 mns or so before adding the carrot. Repeat and cook for 3 mns before adding the tomatoes. Simmer for 5 mns, without covering. 10 Remove from the heat and add the diced prosciutto, parmesan and herbs. Season with salt and pepper. 11 Add the rice and mix together (you might not need all the rice, and you will have stuffing leftover, which is lovely on its own). 12 Season the whole zucchinis with salt and pepper and stuff them with the preparation. 13 Place in an oven dish with broth at the bottom, about half an inch. Add a splash of olive oil on the zucchinis. Cook for about 1 hour.

About


This recipe came from a gorgeous blog called "La Tartine Gourmande."  The author is a food stylist, photographer, and writer.  The photographs that accompany the recipes are stunning! (The recipes are also in French!)