Italian Recipe Collection

vegetables

Stuffed Round Courgettes Gemista Style

Ingredients

For the Filling

  1. Place a pan over high heat and add 4 tablespoons of olive oil.
  2. Add the chopped onion and sauté.
  3. Thinly slice the garlic, add it to the pan, and sauté.
  4. Add 1 tablespoon of granulated sugar. Stir and sauté until the vegetables caramelize nicely.
  5. Add a generous pinch of salt and freshly ground pepper, as the rice will absorb a substantial amount of seasoning.
  6. Add the rice and sauté for 3–4 minutes until lightly golden. Sautéing the rice coats and seals the grains so they do not become mushy while cooking.
  7. Add the tomato passata and sauté briefly.
  8. Pour in 400 ml of water and add the reserved vegetable flesh. Let simmer for 5 minutes.
  9. Stir well and remove from the heat. The rest of the cooking will take place in the oven.
  10. Finely chop the fresh herbs, add them to the pan, and stir to combine.
  11. Drizzle the hollowed courgettes with a generous amount of olive oil, both inside and out, and season with salt and pepper.

To Assemble

  1. Spoon the prepared filling into the hollowed courgettes, filling them only Âľ full to leave room for the rice to expand during baking.
  2. Spoon any leftover filling around the vegetables (or over potatoes if using) in the baking dish to add extra flavor.
  3. Pour 200 ml of water into the base of the baking pan and drizzle with olive oil.
  4. Cover tightly with aluminum foil and bake at 180°C (350°F) for 60 minutes.
  5. Remove the foil and bake uncovered for an additional 10–20 minutes, until most of the liquid has evaporated and the stuffed vegetables are tender and nicely browned.
  6. To serve, finish with a drizzle of extra virgin olive oil and enjoy!