Italian Rice Recipes - Rice-stuffed Courgette (Zucchini Ripieni con Riso) Recipe

Ingredients

• 15 g/1/2 oz/1 tbsp unsalted (sweet) butter

• 4-6 courgettes (zucchini) (depending on size)

• 15 ml/1 tbsp olive oil

• 1 onion, finely chopped

• 225 g/8 oz/2 cups chicken livers, chopped

• 225 g/8 oz/2 cups cooked long-grain rice

• 2 tomatoes, chopped

• 30 ml/2 tbsp chopped fresh parsley

• 2.5 ml/1/2 tsp chopped fresh thyme

• 5 ml/1 tsp lemon juice

• Salt and freshly ground black pepper

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Method:

1. Grease an ovenproof dish with the butter. Cut the courgettes in halves length­ways and scoop out the seeds.

2. Arrange in a single layer in the prepared dish. Heat the oil and fry (sauté) the onion until browned.

3. Add the chicken livers and cook, stirring, for 2 minutes. Stir in the rice, tomatoes, parsley, thyme and lemon juice.

4. Season with salt and pepper and fill the courgettes. Cover with foil.

5. Bake in a preheated oven at 190°C/375°F/gas mark 5 for 30 minutes.