Zucchini Ripiene Alla Romana

This traditional Roman dish is savory with a hint of sweetness from the raisons.

An added benefit is having left over risotto for fried arancini balls.

Zucchini is high in water and fiber. It also contains significant amounts of B vitamins, riboflavin, folate, C, and K, and minerals.

Season: Summer/ Autumn

Prep time: 30 minutes

Cook time: 30-45 minutes

Serves 6

3 long zucchini, similar in size, cut in half on a diagonal

1 cup cooked arborio rice, recipe below

1/2 cup pignoli nuts

1/2 cup pecorino Romano cheese

1/42cup Parmigiano , for the risotto, or rice

1/4 cup fresh parsley, chopped

1/2 cup raisons

1 egg

1/2 tsp. salt

1/8 tsp.fresh ground pepper

1/2 lemon, juiced

1 can whole or diced tomatoes, if whole mash with wooden spoon or use your hands.

pinch of oregano, added to tomatoes. Fresh tomatoes or flash frozen, from EatBis.com

While making risotto, prep all other ingredients, or make the risotto a day ahead. You can use a basmati rice as well.

Simple Risotto. Dice one yellow onion, and saute in large shallow pan in 1 tbsp. olive oil and 1 tbsp. butter. When translucent and melted down, add rice. Stir for 3-5 minutes before adding stock, a total of 4-1/2 -5 cups in one cup increments. Waiting until each cup is almost absorbed. Start tasting after 20 minutes for al dente cooked rice. Take off the heat and add 1/2 cup grated parmigiano reggiano.

Method for Stuffed Zucchini ~

 In a large bowl mix together the cooked rice , raisons, pine nuts, egg, chopped parsley, salt, and pecorino cheese, and lemon juice. Taste for seasoning

Cut each end off of the zucchini. Using an apple core, take out the interior flesh. You want enough space for stuffing. Stuff each zucchini, until filled.

Heat a large pan with olive oil and place zucchini in the pan and brown on all sides.

Pour in tomato sauce all around the zucchini. Shake the pan a bit.

 Cover and zimmer on low -medium heat for 30 minutes or until tender. Sprinkle with fresh parsley and some parmigiano reggiano. Serve warm.

Cooks note : If you do not keep stock on hand in the freezer, use an organic chicken or vegetable stock. Have 5 cups on hand.