Vegetables

Stuffed Zucchini with Leftover Rice

Name: Stuffed Zucchini with Leftover Rice
Prep time: 30 min
Yield: 5 portions
Ingredients: 2 tablespoons of TERRANO® Extra Virgin Olive Oil; half a teaspoon of salt; half a teaspoon of AJI-NO-MOTO®; 2 large zucchini, cut into 10 slices (800 g); ½ cup of leftover cooked rice; 1 tablespoon of chopped parsley leaves and stems; 3 slices of chopped mozzarella cheese

Preparation time: 30 min

Serves: 5 portions

Looking for recipes with leftover rice that are practical and full of flavor? This stuffed zucchini is the perfect option: it transforms yesterday’s rice into a delicious dish.

It’s a quick zucchini recipe that can be prepared in an air fryer, ideal for those seeking practicality in their daily lives. Check out the step-by-step instructions and discover how to make stuffed zucchini in a simple and irresistible way!

Ingredients

2 tablespoons of TERRANO® Extra Virgin Olive Oil
half a teaspoon of salt
half a teaspoon of AJI-NO-MOTO®
2 large zucchini, cut into 10 slices (800 g)
½ cup of leftover cooked rice
1 tablespoon of chopped parsley leaves and stems
3 slices of chopped mozzarella cheese

Modo de preparo

In a small bowl, combine the TERRANO® Olive Oil, salt, and AJI-NO-MOTO®, and mix. Place the zucchini in the air fryer basket, with the flesh side up. Brush with some of the seasoned TERRANO® Olive Oil and place in the preheated air fryer (200 degrees Celsius) for 15 minutes, or until the zucchini flesh is golden brown.
Remove from the air fryer and, using a fork, remove some of the crumb, leaving the base filled and forming a cavity.
Transfer the zucchini pulp to a medium bowl, add the rice, parsley, and cheese, and mix. Arrange in the zucchini cavities, brush with the remaining seasoned TERRANO® olive oil, and return to the air fryer for another 10 minutes, or until the filling is golden brown. Remove from the air fryer and serve immediately.

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