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Le Chaudron recipe
Courgettes farcies au riz et herbes
Rice and herb stuffed zucchini
⏱ 60 minServes 4Easy280 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients4 servings
6round zucchinior 4 long ones
250 g (9 oz)long-grain rice
1yellow onion
4 clovesgarlic
200 g (7 oz)canned peeled tomatoes
100 g (3½ oz)grated Parmesan
80 g (3 oz)pine nuts
80 g (3 oz)raisins
1large bunch of fresh basil
1bunch of flat-leaf parsley
1bunch of fresh mint
4 tbspextra-virgin olive oil
500 ml (2 cups)vegetable stock
1 tspdried oregano
1 tspfine salt
1 tspfreshly ground pepper
- 6 round zucchini or 4 long ones
- 250 g (9 oz) long-grain rice
- 1 yellow onion
- 4 cloves garlic
- 200 g (7 oz) canned peeled tomatoes
- 100 g (3½ oz) grated Parmesan
- 80 g (3 oz) pine nuts
- 80 g (3 oz) raisins
- 1 large bunch of fresh basil
- 1 bunch of flat-leaf parsley
- 1 bunch of fresh mint
- 4 tbsp extra-virgin olive oil
- 500 ml (2 cups) vegetable stock
- 1 tsp dried oregano
- 1 tsp fine salt
- 1 tsp freshly ground pepper
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 4. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Preheat the oven to 180 °C (350 °F) fan. Wash the 6 round zucchini and slice off a 1 cm (⅜ in) top as a lid. Scoop out the flesh with a melon baller, leaving a 5 mm (¼ in) wall.
- Chop the scooped-out flesh and keep it for the stuffing — nothing goes to waste.
- Rinse the rice under cold water for 30 seconds. Cook it for 8 minutes in 500 ml (2 cups) of salted vegetable stock — just halfway; it finishes in the oven.
- Toast the pine nuts in the large dry skillet for 3 minutes until golden and set aside. Soak the raisins in warm water for 10 minutes to plump them.
- Finely dice the yellow onion. Remove the germ from the 4 garlic cloves and crush them. Heat 2 tbsp of olive oil in the large skillet over medium heat and cook the onion for 5 minutes until golden.
- Add the garlic and chopped zucchini flesh and cook over high heat for 8 minutes, stirring, to cook off the water. Stir in the crushed tomatoes, oregano, salt and pepper and cook 5 minutes to thicken.
- Off the heat, stir in the par-cooked rice, pine nuts, drained raisins, grated Parmesan, chopped herbs (basil, parsley, mint) and a drizzle of olive oil.
- Fill the zucchini generously, packing lightly with a spoon, and put the lids back on. Pour 200 ml (¾ cup) of water into the dish and drizzle the zucchini with olive oil. Bake for 35 minutes at 180 °C (350 °F).
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