Zucchini-Rice Torta Squares Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 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
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Directions: |
Directions:-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. |
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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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This recipe for Zucchini-Rice Torta Squares is from