Zucchini Rice Pie Recipes

ZUCCHINI AND RICE CASSEROLE

Steps:

• Bring water to boil, add rice. When water returns to a boil, reduce temperature to a low. Cover rice and cook until rice is tender.
• Preheat oven's broiler. Grease a 9x13 inch baking dish.
• Cut ends from zucchini and steam until tender. Reserve 2 zucchini for garnish, then dice remaining zucchini.
• Combine butter and oil in a Dutch oven and heat until butter is melted. Add rice and diced zucchini, then saute until golden, stirring frequently. Stir in the cheeses until melted and add salt and pepper to taste. Let cool slightly, then stir in eggs quickly. Pour into a prepared baking dish and sprinkle generously with bread crumbs.
• Slice reserved zucchini and arrange around the diced mixture. Drizzle melted butter over top.
• Broil about 6 inches from the source of heat until lightly browned and bubbly.

ZUCCHINI PIE WITH PARMESAN RICE CRUST

Steps:

• 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.

ZUCCHINI RICE PIE

Steps:

• In saucepan saute onion, mushrooms,.
• zucchini, basil and oregano in the butter or magarine on medium heat, until tender (not brown.).
• Stir in the rice, eggs, milk, and half the cheese (N.B. Half cheese). Turn mixture into a well buttered 23cm pie plate and sprinkle with remaining cheese.
• Bake uncovered at 180dg until set, approx 25 to 35 minutes.
• Let stand for 1o minutes before cutting. Garnish with tomatoes and parsley.