baked zucchini with rice

If you have some leftover rice, this baked zucchini with rice is the perfect dish to use that up and enjoy a very quick and simple dish.

Baked zucchini with rice – serves 4 – 6

  • 200 g Boiled rice
  • 3 Zucchini
  • 40 g Grated salted ricotta (or parmesan)
  • 50 ml Milk
  • 4 eggs
  • 1 Fresh spring onion
  • Salt and pepper
  • Fresh marjoram
  • Extra virgin olive oil
baked zucchini with rice
  1. Wash the spring onion and cut it into slices. Wash the zucchini, remove the ends and cut them into slices. Fry them in oil and a little salt in a pan for 5 minutes. Leave to cool.
  2. In a bowl, beat the eggs with the grated ricotta (or parmesan) and the milk.
  3. Add the boiled rice, sautéed zucchini, marjoram leaves and mix. Season with salt and pepper.
  4. Grease a round pan and bake at 180 C/360 F for about 25 minutes or until the surface is golden brown.
  5. Serve sliced ​​warm or at room temperature.
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