Zucchini Tian Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 2/3 c. brown rice
4-5 medium zucchini
salt
1 T. olive oil
1 clove garlic, minced
minced hot green chili (optional) or freshly ground black pepper, to taste
1 to 2 T. chopped fresh herbs (thyme, basil, oregano, tarragon, parsley, or a mix)
2 T. flour
milk (nonfat or other)
1 oz. Parmesan cheese, grated
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Directions: |
Directions:Partially cook brown rice in 3-4 c. boiling water (no salt) for approximately 20 minutes. Drain rice.
Grate zucchini and mix lightly with 2 teaspoon salt. Put in a strainer over a bowl, and allow to stand for about 20 minutes to draw out liquid. Save any juice that collects in the bowl. Squeeze grated squash a handful at a time to press out as much liquid as possible. Save this liquid, also. Put the squash liquid into a measuring cup and add milk to make 2 cups. (Note: the salt in this liquid is all this dish needs. If you are concerned about the amount of salt, you can hold back some of this liquid and add it at the end after tasting the mixture.)
Heat oil in a large sauté pan over medium heat. Add minced garlic and chili, if using. After garlic has softened but not browned, add grated, squeezed zucchini and sauté for about 10 minutes, stirring frequently. Stir in chopped herbs. Sprinkle flour over the zucchini and stir to distribute it well. Add the milk and stir to mix thoroughly. Continue to stir and heat until the mixture boils and thickens somewhat. It will be only slightly thickened. Add the drained brown rice and freshly ground pepper, if using, and mix well.
Transfer the squash and rice mixture to an oiled, shallow ovenproof casserole. Sprinkle grated Parmesan cheese evenly over the top. Bake at 400 degrees until well browned and set, approximately 25-30 minutes. |
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Number Of
Servings: |
Number Of
Servings:3 as main course, 5-6 as side dish |
Personal
Notes: |
Personal
Notes: A great way to keep up with a bumper crop of zucchini!
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