Italian Rice-Stuffed Zucchini

Instructions

1. Prepare the zucchini
   Using a spoon, carefully scoop out the flesh from each zucchini half, leaving about 1/4-inch thick shell. Chop the scooped flesh and set aside. Arrange the zucchini boats in a lightly oiled baking dish.
2. Make the filling
   Heat 3 tablespoons of olive oil in a large skillet over medium heat. Add the onion and cook until translucent, about 4 minutes. Add the garlic and chopped zucchini flesh, cooking for another 3 minutes. Stir in the Arborio rice and toast for 2 minutes until slightly translucent at the edges.
3. Cook the rice mixture
   Add the crushed tomatoes, vegetable broth, oregano, salt, and pepper to the skillet. Reduce heat to low, cover, and simmer for about 15 minutes until the rice is partially cooked but still firm. Remove from heat and let cool slightly before stirring in the grated cheese, basil, parsley, and pine nuts if using.
4. Fill the zucchini boats
   Preheat the oven to 375°F (190°C). Spoon the rice mixture generously into each zucchini boat. Drizzle with remaining olive oil and sprinkle with additional Parmigiano-Reggiano cheese.
5. Bake the stuffed zucchini
   Pour 1/4 cup of water into the bottom of the baking dish. Cover with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 10-15 minutes until the zucchini is tender and the topping is golden brown.
6. Serve
   Let the stuffed zucchini rest for 5 minutes before serving. Garnish with fresh basil leaves and a light drizzle of extra virgin olive oil. Serve warm as a main dish or as a substantial side.