Zucchiolo® filled with rice and shrimp
Serves
3
Total time
45 min
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A delicious twist on stuffed vegetables, featuring oven-baked Zucchiolo filled with rice, fresh vegetables, mushrooms and shrimp.
Ingredients
- 3 Zucchiolo®
- ¼ onion, finely chopped
- ½ green bell pepper, finely chopped
- ½ red bell pepper, finely chopped
- 1 carrot, peeled and finely chopped
- 6 mushrooms, sliced
- ½ cup (100 g) uncooked rice
- 12 large raw shrimp, peeled and deveined
- Extra virgin olive oil
- Salt, to taste
- 1 bay leaf
Directions
- Preheat the oven to 375°F (190°C). Wash the Zucchiolo®, slice off the tops and carefully scoop out the flesh with a spoon. Reserve the flesh and finely chop it.
- Heat a drizzle of extra virgin olive oil in a skillet over medium heat. Add the onion, bell peppers, carrot and reserved Zucchiolo® flesh. Sauté until slightly softened.
- Add the sliced mushrooms and shrimp and cook until the shrimp begin to turn pink.
- Meanwhile, cook the rice in boiling salted water with the bay leaf for approximately 10 minutes. Drain well and add to the skillet. Mix with the vegetables and shrimp.
- Fill each Zucchiolo® with the rice mixture and place in a baking dish.
- Bake for approximately 20 minutes, or until the Zucchiolo® is tender.
