Here’s a delicious treat using one of my favorite and most versatile veggies, zucchini. It’s perfect with a large salad and perhaps some crusty bread for a vegetarian meal, or as a comforting side dish with steaks or simply prepared seafood.
1/2 cup long grain rice
1/4 cup extra virgin olive oil, divided use
2 medium yellow onions, thinly sliced
1 1/2 pounds zucchini, thinly sliced
2 large eggs
1/2 cup grated Swiss cheese, divided use
1/2 cup gated Parmesan cheese, divided use
2 cloves garlic, pressed or finely minced
2 Tablespoons finely chopped fresh parsley
1/2 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
Bring 1 quart of water to a boil in a 2 to 3 quart saucepan. Add the rice and simmer, uncovered, for 15 minutes. Drain in a colander; set aside in a large bowl.
Heat 2 Tablespoons of the oil over medium-low heat in a large frying pan. Add the onions and cook, stirring occasionally, until very soft. Add to the rice.
Heat the remaining 2 Tablespoons of the oil in the frying pan; increase the heat to medium high. Add the zucchini and cook until wilted.
Add to the bowl with the rice and onions. Lightly whisk the eggs and add them to the bowl with 1/4 cup of each of the cheeses, the garlic, the parsley, salt and pepper.
Heat the oven to 375F. Lightly grease an 8×10″ casserole dish. Turn the zucchini mixture into the dish, smoothing the top. Sprinkle with the remaining cheeses and bake for 15 minutes.
Increase oven heat to 450F and continue baking for 10 minutes or until the gratineed is lightly browned and set. Serve hot or at room temperature. Serves 4.
Recipe courtesy of Chef Bev Shaffer