Stuffed Round Heirloom Zucchini with Red Rice and Mortadella Recipe

Stuffed Round Heirloom Zucchini with Red Rice and Mortadella

Serves 4
Prep time 25 minutes
Cook time 50 minutes

1 cup organic red rice
2 tablespoons harder goat cheese
Salt to taste
6 pieces Basil
mortadella - 3 tablespoons
1 tablespoon Olive oil
4 round zucchini (*if you have a hard time finding round zucchini, you can use large regular zucchini as well)
1 red onion


  • Preheat the oven to 300 degrees
  • Put zucchini on their side and slice in half
  • Using a melon spoon or a small coffee spoon, hollow out zucchini halves (keep the pulp)
  • On a tray lined with parchment paper, lay zucchini down, hollow-side up
  • Salt lightly
  • Place pulp on a tray and spread out. You are trying to dry it out in the oven
  • Cook zucchini and pulp for about 20 minutes or until they start looking dry
  • When you take out your zucchini, turn the oven up to 350 degrees
  • Boil red rice in salted boiling water and cook for 40 minutes
  • Strain in a strainer
  • Chop mortadella
  • Slice onion
  • Tear basil leaves
  • Chop goat cheese.
  • Mix everything in a bowl with rice, and salt to taste
  • Stuff zucchini
  • Bake in oven until golden on top, about 8 minutes