Stuffed Zucchini with Saffron Risotto and Scamorza

Ingredients

• 8 pièces Small round zucchinis (Choose zucchinis 10‑12 cm long, with firm flesh)
• 200 g Carnaroli rice (or Arborio) (Risotto rice, high in starch)
• 0.1 g Saffron threads (A pinch (about 5‑6 threads))
• 1 L Vegetable broth (Keep warm during risotto cooking)
• 2 c. à soupe Olive oil (For cooking the rice and zucchini dice)
• 30 g Butter (Added at the end of risotto cooking)
• 50 g Grated Parmesan (To bind the risotto)
• 100 g Scamorza (Italian stretched-curd cheese, sliced)
• to taste Salt
• to taste Ground black pepper

Instructions

1. Prepare the zucchinis

   Wash the zucchinis, trim the ends, then using a parisian spoon hollow out the flesh leaving a wall of about 5 mm. Reserve the flesh in a bowl.

   Time: PT5M

2. Blanch the shells

   Bring a large pot of salted water to a boil, plunge the zucchini shells for 3 minutes, then transfer immediately to an ice water bath to stop cooking.

   Time: PT5M

   Temperature: 100°C

3. Dice the zucchini flesh

   Finely chop the reserved flesh into very small dice.

   Time: PT5M

4. Sauté the zucchini flesh

   Heat 1 c. à soupe olive oil in a pan, add the zucchini dice and cook 5 minutes over medium heat, stirring until tender.

   Time: PT5M

   Temperature: 180°C

5. Prepare the risotto

   In a large pot, heat 1 c. à soupe olive oil, add the Carnaroli rice and toast for 2 minutes. Incorporate the saffron and a small ladle of hot broth, stir.

   Time: PT4M

   Temperature: 180°C

6. Cook the risotto

   Add the hot broth ladle by ladle, stirring constantly, until the liquid is absorbed before each addition. Continue for 18 minutes until the rice is creamy and al dente.

   Time: PT18M

   Temperature: 90°C

7. Finish the risotto

   When the rice is cooked, fold in the sautéed zucchini flesh, butter and grated Parmesan. Stir until butter and cheese melt, season with salt and pepper.

   Time: PT3M

   Temperature: 90°C

8. Assemble the stuffed zucchinis

   Place the zucchini shells on a baking sheet. Fill each shell halfway with risotto, place a slice of scamorza, add the remaining risotto and finish with another slice of scamorza.

   Time: PT5M

9. Bake

   Preheat the oven to 200°C. Bake the zucchinis for 5 minutes, just enough for the cheese to melt and lightly brown.

   Time: PT5M

   Temperature: 200°C

Nutrition Facts

Calories

350

Protein

12 g

Carbohydrates

45 g

Fat

12 g

Fiber

3 g

Ingredient Substitutions

• Instead of Small round zucchinis: Small summer squashes, long zucchinis
• Instead of Carnaroli rice (or Arborio): Arborio, Vialone Nano
• Instead of Saffron threads: Turmeric (for color)
• Instead of Vegetable broth: Diluted broth cube, Chicken stock
• Instead of Olive oil: Sunflower oil, Butter
• Instead of Butter: Margarine
• Instead of Grated Parmesan: Pecorino Romano
• Instead of Scamorza: Mozzarella, Provolone

Equipment Needed

• Chef's knife
• Cutting board
• Parisian spoon (or small spoon)
• Large pot or Dutch oven for the risotto
• Small pot for blanching the zucchinis
• Wooden spoon or silicone spatula
• Cheese grater
• Baking sheet or ovenproof dish
• Oven

Critical Steps — Do Not Skip

• Blanch the zucchini shells to tenderize them without cracking
• Cook the risotto by adding broth ladle by ladle to achieve creamy texture
• Bake to melt the cheese without drying it out

Chef Tips from the Video

• Use high‑quality saffron for authentic aroma and vivid yellow color.
• Grate fresh parmesan just before adding for better flavor.
• Drizzle a little olive oil on top before baking for a nice shine.

Troubleshooting

Storage

Refrigerator: Store the stuffed zucchinis in an airtight container for 2 days in the fridge.

Freezer: Can be frozen up to 1 month, but the zucchini texture may become softer after thawing.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• The risotto can be prepared the day before and gently reheated with a bit of broth.
• The zucchini shells can be blanched ahead and kept cool in ice water.