Rice stuffed round zucchinis with feta bechamel sauce

This recipe is perfect for summer, when zucchinis are at their best!

Ingredients

  • 8 round zucchinis
  • 4 tbsps rice Carolina or Arborio per zucchini (32 tbsp total)
  • 1 dry onion chopped
  • 1 garlic clove smashed
  • 1 carrot grated
  • the flesh of 2-3 zucchinis (avoid the many seeds)
  • 2 tbsps fresh parsley
  • 2 tbsps fresh mint
  • 2 tbsps fresh dill
  • 1 tsp dried oregano
  • 1 tsp turmeric
  • 1 tsp dried ginger powder
  • 1 cup olive oil
  • salt/pepper

For the feta bechamel sauce:

  • 2 1/2 tbsp butter
  • 2 1/2 tbsp corn flour
  • 2 cups milk
  • 100 grams feta cheese
  • 1 tsp lemon zest
  • pinch of salt/fresh grated peppermix

Instructions

  • Wash and cut the top of the zucchinis.
  • With a small spoon remove the flesh, and smash the flesh of 2-3 zucchinis in a food processor.
  • Saute in a pan the onion and the garlic with the olive oil. Then add the rice and stir for 1 minute.
  • Add the zucchini flesh and carrot and 1 1/2 cup water.
  • Add salt/pepper, and all the other ingredients and simmer for 2-3 minutes.
  • Pour salt and some olive oil in the empty zucchinis, and stuff them with the rice.
  • Cover the pan with aluminum foil and put in the oven for 1 hour (180C air). Then remove the foil and leave for another 35 minutes (160C).

For the sauce:

  • Melt the butter in a casserole and add the corn flour whisking constantly in medium heat to make a roux.
  • Then add the milk little-by-litlle while stiring. When the sauce gets the consistency you like, remove from heat and add the rest of the ingredients.

* Alternative! if you want a lighter version of sauce, then just mix 300 grams greek yogurt with the feta, dill, lemon zest and 3 tbsp olive oil!

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