Stuffed zucchini

all details

You will need to cook 25 g (1 oz) of uncooked wild rice in boiling water for about 30 minutes to get this quantity.

Ingredients

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  • 20 g (¾ oz) butter
  • 1 leek, white part only, halved lengthways and finely sliced
  • 2 tablespoons pine nuts
  • 1 tablespoon shredded basil
  • 4 tablespoons crème fraîche or sour cream
  • 50 g (1¾ oz/¼ cup) cooked wild rice/long-grain rice blend 
  • pinch of freshly grated nutmeg
  • 2 zucchini (courgettes)

Method

1. Heat the butter in a small frying pan over low heat. Add the leek and cook without browning for 2–3 minutes. Stir in the pine nuts, basil, crème fraîche and rice, and cook for 5 minutes. If the mixture becomes dry, add a little hot water. Add the nutmeg and season well with salt and freshly ground black pepper.

2. Halve the zucchini lengthways and scoop out the seeds using a teaspoon or melon baller. Season lightly with salt then spoon the filling into the cavities, piling it up.

3. Arrange the zucchini in a large steamer and cover with a lid. Sit the steamer over a saucepan or wok of boiling water and simmer for 6–8 minutes, or until tender. Serve immediately.

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  • Main Ingredients - Zucchini
  • Course - Starter/Entree, Side Dish
  • Occasion - Family meals

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