Stuffed zucchini
Tender, aromatic and full of summer freshness – these stuffed zucchini impress with a savory blend of round-grain rice, fresh herbs, tomato paste and pepper paste. Gentle cooking in the Pressure Cooker preserves the flavors and ensures a pleasantly tender texture.
Served on a fruity tomato ragout with fresh basil, it makes for a light yet satisfying dish that is perfect for warm days.
Tipp: A spoonful of Turkish pepper paste gives the filling a savory, spicy depth and makes this recipe a special treat – ideal for anyone who wants to cook with ease and plenty of flavor.
45 minutes
Total Time
20 minutes
Cooking Time
25 minutes
Preperation Time
Ingredients
| 4–5 | medium zucchini |
| fresh basil | |
| FOR THE FILLING: | |
| 200 g | short-grain rice |
| fresh parsley | |
| 2 tbsp. | tomato paste |
| 1 tbsp. | paprika paste (optional) |
| 100 ml | oil |
| 100 ml | water |
| 1/2 | onion |
| 1 tsp. | oregano |
| 1 tsp. | thyme |
| 1 tsp. | salt |
| pepper & chili powder | |
| FOR THE TOMATO RAGOUT: | |
| 400 g | fresh tomatoes |
| 1/2 | onion |
| 1 tbsp. | olive oil |
| salt & pepper | |
| 200 ml | water |
Instructions
Step 1 of 7:
Wash the zucchini and cut into uniform pieces about 4 cm long. Scoop out the flesh with a melon baller to create small cups.
Step 2 of 7:
Mix all the filling ingredients well, or even knead them. Fill the zucchini cups with the mixture.
Step 3 of 7:
Finely chop the onions and sauté them in a pressure cooker with one tablespoon of olive oil. Add the coarsely chopped tomatoes, salt, pepper, and 50 ml of water.
Step 4 of 7:
Place the trivet and the perforated insert with the zucchini pieces into the pressure cooker and close the lid. Set the cooking indicator to level 3 and bring to a boil on the highest heat setting.
Step 5 of 7:
When the yellow ring becomes visible, reduce the heat. As soon as the green ring appears, the cooking time of 8 minutes begins.
Step 6 of 7:
Afterward, let the pressure cooker release steam, open it, and remove the insert with the zucchini pieces.
Step 7 of 7:
If the tomatoes are still too liquid, let them cook in the open pot for a few minutes. Add the basil, cut into fine strips, arrange the sauce on a serving plate, and place the zucchini pieces on top.
