Ingredients
5 cups shredded zucchini tossed with 1 tsp of salt and let sit over a mesh strainer to drain
1/2 cup jasmine rice
2 tbsp flour
1 cup milk
2 tbsp olive oil
1 cup chopped onion
2 cloves garlic chopped
2 1/2 cup reserve liquid and milk combined
3/4 cup of parmesan cheese
2 tbs panko bread crumbs
Method
1. Shred zucchini and toss with salt let sit in collader over a bowl to drain, save liquid.
2. Pour rice into a boiling pot of water bring back up to a boil and cook for 5 minutes remove from heat and strain rice.
3. Heat 2 tbsp olive oil to sauté pan add chopped onion and saute until translucent, turn
up heat to brown onion a little bit.
4. Squeeze zucchini until it gives off all of its liquid and toss into sauté pan with chopped garlic.
5. Measure reserved juices and top off with milk to make 1.5 cups. Warm in pan do not boil liquid.
6. Sprinkle vegetables with flour and cook 1-2 minutes. Add in milk and combine until all the flour is mixed in well and sauce starts to thicken. Remove from heat and stir in rice and parmesan cheese (reserving 2 tbsp of cheese for later) Pour mixture into an oven safe pie dish or casserole dish.
7. Toss cheese with 1 tbsp olive oil and bread crumbs in a separate bowl. Sprinkle on to zucchini mixture. Bake 425f for 30 minutes or until top begins to brown and all the liquid has been absorbed by the rice.
This recipe is adapted from Julia Childs Zucchini Tian
No comments:
Post a Comment