Zucchini Pie With Parmesan Rice Crust |
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Prep Time: 45 Minutes Cook Time: 30 Minutes |
Ready In: 75 Minutes Servings: 8 |
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Diane Phillips Ingredients:
3 tablespoons butter |
1/2 cup finely chopped onion |
2 garlic cloves, minced |
4 cups grated zucchini |
1 1/2 teaspoons salt |
1/2 teaspoon freshly grated black pepper |
tabasco sauce (to taste, about 4 shakes) |
2 tablespoons all-purpose flour |
1 1/2 cups vegetable broth |
1 cup heavy cream |
3/4 cup long-grain white rice |
3/4 cup freshly grated parmesan cheese |
Directions:
1. Preheat oven to 400°; spray a 13 x 9 inch ovenproof baking dish with non-stick cooking spray.
2. In a saute pan, melt the butter, add in the onion and garlic; cook, stirring, until the onion is soft, about 2-3 minutes.
3. Add in zucchini, and cook until the zucchini is no longer giving off moisture, about 4-6 minutes.
4. Season with salt, pepper, and Tabasco.
5. Sprinkle with the flour and cook, whisking, for 2 minutes.
6. Gradually stir in the broth, whisking until smooth.
7. Add in cream, and bring to a boil.
8. Pour the zucchini mixture into the casserole dish; sprinkle with the rice and then the cheese.
9. Bake for 25-30 minutes, until the rice is tender and the cheese is golden.
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