Round Zucchini Stuffed with Creamy Lemon Rice, Roasted Tomato and Pistachio Crust

Instructions

1. 1

   Preheat the oven to 200 °C / 400 °F. Slice the tops off the round zucchini and reserve them. Carefully scoop out the flesh with a spoon, leaving about a 1 cm / 1/2 in wall. Finely chop 100 g / 3.5 oz of the scooped flesh and discard excess seeds if needed.

2. 2

   Place the hollowed zucchini and their tops on a baking tray. Toss with 15 ml / 1 tbsp olive oil, 2 g / 1/3 tsp salt, and a pinch of black pepper. Roast for 15 minutes at 200 °C / 400 °F so they begin to soften.

3. 3

   Meanwhile, place the cherry tomatoes on another small tray or in one corner of the same tray. Add 15 ml / 1 tbsp olive oil, the dried oregano, a pinch of salt, and black pepper. Roast for 20 minutes at 200 °C / 400 °F until juicy and lightly caramelized.

4. 4

   Heat 15 ml / 1 tbsp olive oil in a skillet over medium heat. Sauté the shallot for 3 minutes until tender. Add the garlic and the chopped zucchini flesh, and cook 2 minutes more.

5. 5

   Stir in the short-grain rice and cook for 1 minute to coat the grains. Add the hot vegetable broth gradually, stirring often, and cook for 16 to 18 minutes until the rice is tender and creamy. If needed, add a few spoonfuls of hot water at the end.

6. 6

   Add the fresh spinach and stir until wilted, about 1 minute. Remove from the heat and mix in the lemon zest, 30 ml / 2 tbsp lemon juice, the goat cheese, and 20 g / 1/4 cup of the Parmesan cheese. Adjust with the remaining salt and black pepper.

7. 7

   Fold the roasted cherry tomatoes gently into the rice, reserving a few for garnish on top. Fill the roasted zucchini generously with the rice mixture.

8. 8

   In a small bowl, combine the chopped pistachios, breadcrumbs, and the remaining 20 g / 1/4 cup Parmesan cheese. Sprinkle this crust over each stuffed zucchini.

9. 9

   Bake the stuffed zucchini for 15 minutes more at 200 °C / 400 °F, until the tops are golden and crisp. For extra color, broil for 1 to 2 minutes, watching closely.

10. 10

    Serve hot with the tops set on the side or perched above for presentation. Finish with the reserved roasted tomatoes and, if you like, a few drops of olive oil from the tray.