Ingredients with Measurements:
- 2 cups Arborio rice
- 2 cups vegetable broth
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 2 zucchini, grated
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1/4 cup freshly grated Parmesan cheese
Special Equipment Needed:
- 2-quart baking dish
- Grater
- Large saucepan
Step-by-Step Instructions:
1. Preheat oven to 350°F. Grease a 2-quart baking dish with butter or non-stick cooking spray.
2. Heat the olive oil in a large saucepan over medium heat. Add the garlic and cook for 1 minute, stirring constantly.
3. Add the Arborio rice and stir to coat with the oil. Cook for 2 minutes, stirring constantly.
4. Add the vegetable broth and bring to a boil. Reduce heat to low and simmer for 15 minutes, stirring occasionally.
5. Add the grated zucchini, salt, and pepper. Stir to combine and cook for an additional 5 minutes.
6. Remove from heat and stir in the Parmesan cheese.
7. Transfer the mixture to the prepared baking dish and spread evenly.
8. Bake for 25 minutes, or until the top is golden brown and the rice is tender.
9. Let cool for 10 minutes before serving.
Time:
Preparation Time: 10 minutes
Cooking Time: 25 minutes
Temperature: 350°F
Serving Size: 4-6
Nutritional Information:
Calories: 250
Fat: 8g
Carbohydrates: 36g
Protein: 8g
Substitutions for Ingredients:
- Arborio rice can be substituted with any short-grain white rice.
- Vegetable broth can be substituted with chicken broth or water.
- Olive oil can be substituted with any other cooking oil.
- Parmesan cheese can be substituted with any other hard cheese, such as cheddar or Pecorino Romano.
Variations:
- Add 1/2 cup of cooked, diced bacon or sausage for a heartier dish.
- Substitute the zucchini with any other vegetables, such as carrots, mushrooms, or bell peppers.
- Add 1/2 cup of cooked, diced chicken or shrimp for a protein-packed dish.
Tips and Tricks:
- Make sure to stir the rice occasionally while cooking to prevent it from sticking to the bottom of the pan.
- Grate the zucchini on the finest setting of the grater for the best texture.
- For a creamier texture, stir in 1/4 cup of heavy cream before transferring the mixture to the baking dish.
Storage Instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Leftovers can be reheated in the microwave or in a 350°F oven until heated through.
Presentation Ideas:
- Serve the cudduruni con zucchine in individual ramekins for a fun presentation.
- Top with freshly chopped parsley or basil for a pop of color.
Garnishes:
- Freshly chopped parsley
- Freshly chopped basil
- Shaved Parmesan cheese
Pairings:
- This dish pairs well with a crisp white wine, such as Sauvignon Blanc or Pinot Grigio.
- Serve with a light salad for a complete meal.
Suggested Side Dishes:
- Roasted vegetables
- Sauteed greens
- Garlic bread
Troubleshooting Advice:
- If the rice is not cooked through after 25 minutes of baking, cover the baking dish with foil and bake for an additional 10 minutes.
Food Safety Advice:
- Refrigerate leftovers within 2 hours of cooking.
- Reheat leftovers to an internal temperature of 165°F.
Food History:
Cudduruni con zucchine is a traditional Italian dish that dates back to the 16th century. It is believed to have originated in Sicily, where it is still popular today.
Flavor Profiles:
This dish has a savory flavor with hints of garlic and Parmesan cheese. The zucchini adds a subtle sweetness and a tender texture.
Serving Suggestions:
- Serve as a main course with a side salad.
- Serve as a side dish with grilled meats or fish.
- Serve as an appetizer with a dipping sauce.
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Region: Italian