Parmesan Rice Crusted Zucchini Pie
From lincolntoot 16 years ago
- 30 minutes to make
- Serves 8
The flavors in this dish blend to perfection.
Ingredients
- 3 tablespoons butter shopping list
- 1/2 cup finely chopped onion shopping list
- 2 garlic cloves, minced shopping list
- 4 cups grated zucchini shopping list
- 1 1/2 teaspoons salt shopping list
- 1/2 teaspoon freshly grated black pepper shopping list
- Tabasco sauce (to taste, about 4 shakes) shopping list
- 2 tablespoons all-purpose flour or rice flour for GFer's shopping list
- 1 1/2 cups vegetable broth shopping list
- 1 cup heavy cream shopping list
- 3/4 cup long-grain white rice shopping list
- 3/4 cup freshly grated parmesan cheese shopping list
How to make it
- Preheat oven to 400°; spray a 13 x 9 inch ovenproof baking dish with non-stick cooking spray.
- In a saute pan, melt the butter, add in the onion and garlic; cook, stirring, until the onion is soft, about 2-3 minutes.
- Add in zucchini, and cook until the zucchini is no longer giving off moisture, about 4-6 minutes.
- Season with salt, pepper, and Tabasco.
- Sprinkle with the flour and cook, whisking, for 2 minutes.
- Gradually stir in the broth, whisking until smooth.
- Add in cream, and bring to a boil.
- Pour the zucchini mixture into the casserole dish; sprinkle with the rice and then the cheese.
- Bake for 25-30 minutes, until the rice is tender and the cheese is golden.
The Rating
Reviewed by 6 people-
ok count me in on this one. great ingredients, can only imagine the heavenly taste.
blondeberry
in Charleston loved it
-
Sounds tasty...I will be trying this recipe soon.
debwin
in Toronto loved it
-
Not sure how I missed all these great recipes 1st time around! This is wonderful!
sparow64
in Sweetwater loved it
Reviews & Comments 6
-
All Comments
-
Your Comments
" It was excellent "
" It was excellent "
" It was excellent "
" It was excellent "
" It was excellent "