"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Zucchini-Rice Torta Squares Recipe

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This recipe for Zucchini-Rice Torta Squares, by , is from The TBayTel Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Sabina Markall
Added: Thursday, August 13, 2009


3 T. butter - divided
2 c. zucchini - coarsely grated (about 2 large)
2 garlic cloves - minced

2 c. water
1 c. long-grain white rice
1/2 tsp. salt

1 1/2 c. Parmesan cheese - grated, divided
2 T. oregano - fresh, chopped
2 T. mint - fresh, chopped
2 eggs - large

-Melt 1 T. butter in medium skillet over medium-high heat. Add zucchini and garlic; toss until tender, dry and starting to brown, about 5 minutes.
-Bring 2 c. water and 1 T. butter to boil in medium saucepan. Stir in rice and salt. Reduce heat to low, cover and cook until rice is tender, about 18 minutes.
-Brush 11x7x2-inch glass baking dish with 1 T. butter. Transfer rice to large bowl. Stir in zucchini mixture, 1 c. cheese, oregano and mint. Season with salt & pepper. Cool to lukewarm. Beat eggs in small bowl to blend. Stir into rice mixture to coat.
-Transfer to baking dish; press to form even layer. Sprinkle with 1/2 c. cheese. (Can be made 1 day ahead. Cover; chill).
-Preheat oven to 350. Bake torta until firm and beginning to brown around the edges, about 30 minutes. Cool 20 minutes. Cut into 24 squares (or smaller). Arrange on platter.

Personal Notes:
Personal Notes:
A mixture of rice, sautéed zucchini, garlic, Parmesan and herbs is baked into a savory cake and then cut into squares.

These are great for serving company. You can hold them in your hand. Taste great the next day, cold or re-heated. The fresh herbs are the star in this dish.




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