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Vegetarian Stuffed Zuchinni
- 1 or 2 large zuchinni's
- Extra virgin olive oil
- 2 cloves of garlic, crushed or sliced
- 150g risotto rice
- approx 1 pint of water, freshly boiled
- 1 small onion, chopped
- 1 small aubergine, halved lengthways and sliced
- 5 or 6 roma tomatoes, diced
- 3 sprigs of fresh rosemary and thyme
- 20g pine nuts
- freshly grated parmesan cheese
Directions:View on BBC Good Food
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