Stuffed round zucchini

INGREDIENTS FOR 2 PEOPLE :

• 4 round courgettes
• 140gr Rice
• 250gr Prawns or Prawns
• 1 sprig of Parsley
• 8/10 Mint leaves
• 1dl of EVO oil
• 1 clove of garlic

COOKING TOOLS :

• Dr. Geen Risolì non-stick saucepan
• Dr. Green Risolì non-stick frying pan
• Pan Pots Lambs

PROCEDURE :

• A few hours before starting the preparation, crush the garlic clove and immerse it in a glass with EVO oil.
• Clean the prawns and boil the heads and shells in about a liter of water.
• When the water has taken on a little color and flavour, remove the parts of the prawns and set aside as we will need them later.
• Boil the courgettes for 5 minutes, then cut off the caps and keep them.
• Dig the pulp internally, being careful not to break them.
• Chop the pulp with a knife and keep it.

• Sauté the prawns in a pan for 1' with a drizzle of oil, then deglaze with white wine, add the previously washed and chopped parsley and finish cooking for another 2/3'.
• Once ready, cut them into pieces and keep them aside.
• Boil the rice in the scented water with the heads and shells for about 15',

• then drain and pour into the pan where we sautéed the prawns so that it is flavored with their sauce.
• Add the chopped prawns, the washed and chopped mint leaves, the courgette pulp, the garlic-flavoured oil and mix everything together to obtain the filling with which we will fill the courgettes.
• Fill the courgettes with a teaspoon, then put them in the oven for about 15' at 180°
  Remove from the oven and serve!
  Enjoy your meal

INGREDIENTS FOR 2 PEOPLE :

• 4 Zucchine tonde
• 140gr Riso
• 250gr Gamberi o Mazzancolle
• 1 Ciuffo di Prezzemolo
• 8/10 Foglie di menta
• 1dl di Olio EVO
• 1 spicchio d’aglio

STRUMENTI DI COTTURA :

• Casseruola antiaderente Dr. Geen Risolì
• Dr. Green low non-stick pan Risolì
• Baking tray Pentole Agnelli

PROCEDURE :

• A few hours before starting the preparation, crush the clove garlic and immerse it in a glass with EVO oil.
• Clean the prawns and boil the heads and shells in about a liter of water.
• When the water has after getting some color and flavour, remove the parts of the prawns and set aside because they are cooked. we will need it; more late.
• Boil 5’ the courgettes, then cut off the caps and keep them.
• Dig the pulp internally, being careful not to break them.
• Chop the pulp with a knife and keep it.

; the prawns in a pan with a drizzle of oil, then deglaze with white wine, add the previously washed and chopped parsley and finish cooking for another 2/3”.
• Once ready, cut them into small pieces and keep them aside.
• Boil the rice in scented water with the for about 15’

then drain and pour into the

where we sautéed the prawns so that