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Vegetarian, South and mountains

Stuffed zucchini with brocciu cheese and rice

Stuffed zucchini with brocciu cheese and rice is a vegetarian dish for 4 people, ready in 1h05, medium difficulty, for €2.90 per person. The filling blends fresh brocciu cheese, egg and mint, topped with parmesan and baked, served alongside plain rice. The key to success is letting the moisture from the scooped zucchini flesh cook off before mixing it into the filling, so it doesn't turn watery.

Tonight, stuffed zucchini with brocciu cheese, egg and mint, baked until golden, with rice on the side.

Stuffed zucchini with brocciu cheese and rice
Total time
1 h 05
Difficulty
Medium
Cost per person
€2.90
Calories per person
440 kcalcalculated by Kiloach, your weight coach
Season
Summer
The kids
They generally like it

Brocciu cheese brings a milky softness that pairs naturally with fresh mint, while parmesan forms a golden crust on top as it bakes. The scooped zucchini flesh, chopped and cooked with onion, melts back into the filling and keeps it from drying out, a common problem with stuffed vegetables. Plain rice on the side soaks up the baking juices and rounds out the plate without weighing it down.

This is a summer dish, perfect for a weeknight dinner since you can prep the filling while the oven does the rest and the rice cooks alongside. Kids tend to like it because the brocciu filling is mild and smooth, with no chunky bits to pick out. You can also serve it to guests on a Sunday evening, with a simple green salad to add some crunch.

The ingredients

4 people

Fruits and vegetables

  • Round or long zucchini 4
  • Fresh mint 1 sprigs
  • Onion 1

Dairy

  • Fresh brocciu cheese 300 g
  • Egg 1
  • Grated parmesan 40 g

Pantry

  • Olive oiloften in the pantry 3 tbsp
  • Riceoften in the pantry 300 g
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Allergens Eggs, Lactose

The step by step recipe

  1. Cut the zucchini in half and scoop them out, keeping the flesh.

    Use a small teaspoon.

  2. Chop the flesh and cook it with the onion in the olive oil. 8 min

    Let the water evaporate.

  3. Mix it with the brocciu cheese, egg and mint.

    Taste and adjust the pepper.

  4. Fill the zucchini, sprinkle with parmesan and bake at 190 degrees. 35 min

    Arrange them snugly in the dish so they don't open up.

  5. Cook the rice in salted water and serve it with the zucchini. 11 min

    Spoon the baking juices over the top.

Our tips to get it right

  • Pick firm, medium sized zucchini, they hold their shape better in the oven and are easier to stuff without tearing.
  • If your brocciu cheese seems watery, drain it in a sieve for a few minutes before using it, so the filling doesn't release too much liquid while baking.
  • Pack the zucchini halves tightly together in the baking dish, this keeps them upright and stops the filling from spilling out as they cook.

The variations

  • If you can't find brocciu cheese, swap it for fresh ricotta, the texture and mildness are very close.
  • For a sharper flavor, add a little lemon zest to the filling in place of or alongside the mint.
  • To save time on a weeknight, use precooked rice pouches and warm them up while the zucchini bakes.

What to serve it with

  • A well dressed green salad
  • An extra drizzle of olive oil
  • Chilled lemon water

Storage

Stuffed zucchini keep for 2 to 3 days in the fridge in a sealed container. They freeze well once cooked and cooled, best eaten within a month. Reheat in the oven rather than the microwave to keep the topping crisp.

Questions about this dish

Can you prepare stuffed zucchini ahead of time?

Yes, you can fill them several hours ahead and keep them covered in the fridge until you're ready to bake. Just add a few extra minutes in the oven if they go in cold.

Can you replace brocciu cheese with something else?

Fresh ricotta is the closest substitute in both texture and flavor. Fresh goat cheese also works, though it gives the filling more character.

Do you need to salt the zucchini before stuffing them?

It's not necessary for this recipe, since the scooped flesh gets chopped and cooked before going into the filling. That step already takes care of the extra moisture.

Do kids actually enjoy stuffed zucchini with brocciu cheese?

Yes, the filling is mild and smooth, with no hard bits or strong flavors. The mint stays subtle and the golden parmesan topping makes the dish look appealing.

How long does it take to make stuffed zucchini with brocciu cheese and rice?

Count 1 h 05 in total, prep and cooking included. The recipe is rated “medium”.

How many calories are in stuffed zucchini with brocciu cheese and rice?

About 440 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does stuffed zucchini with brocciu cheese and rice cost?

About €2.90 per serving, or €11.60 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains eggs, lactose. Always check the labels of the products you buy.

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