• Prep Time: NA
  • Cooking Time: 1 hour 15 mins
  • Serves: 4

Tomato and Herb Risotto Stuffed Zucchini

  • Recipe Submitted by on

Category: Desserts

 Ingredients List

  • 4 zucchini squashes (about 8 oz.)
  • 4 oz. chicken stock
  • 1 oz. butter
  • 8 oz. arborio rice
  • 2 oz. cheddar cheese
  • 4 oz. onion
  • 2 tsp. dry grated basil
  • 6 oz. canned tomatoes


Halve the zucchini squashes transversely. Cut out and discard the end of each half. Cut out a 1/4” slice from each half to make a cover. Scoop the flesh from the remaining part and make each half a shell of 1/4” thickness. Finely chop the zucchini flesh scooped out, onion and canned tomato. Grate the Cheddar cheese.
Melt half of the butter in a frying pan with medium heat. Add the chopped vegetables and basil, and stir fry for 5 minutes.
Simmer the stock in another pan. Take out the frying from the pan. Melt the other half of the butter in the pan, add the rice and stir. Add 2 tsp. stock to the rice, and stir until the stock is fully absorbed. Repeat with the remaining stock, and keep stirring to prevent the rice from sticking to the pan. Cook for about 25 minutes until the rice is cooked and becomes a creamy risotto.
Add the fried vegetables and stir to combine. Turn off the heat, add the grated cheese and blend it with the risotto. Stuff the zucchini shell with the risotto, and place the cover on the top.
Preheat the oven to 200 centigrade degree and bake the stuffed zucchini for 20 minutes.

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