Stuffed Zucchini with Saffron Risotto and Scamorza
Recipe by 750g
Small round zucchinis, hollowed, filled with a creamy saffron risotto, enriched with diced zucchini flesh, butter, parmesan and topped with melting Italian cheese scamorza. An elegant, flavorful main dish perfectly balanced between the vegetable's sweetness and the risotto's richness.
MediumFrenchServes 4
Printable version with shopping checklist
Source Video
19m
Prep
36m
Cook
10m
Cleanup
1h 5m
Total
Cost Breakdown
Total cost:$13.20
Per serving:$3.30
Critical Success Points
- • 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
Safety Warnings
- • Be careful of boiling water when blanching the zucchinis.
- • Handle the hot oven (200°C) with kitchen gloves.
- • Use a sharp knife to avoid slipping.
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