3 tablespoons of butter or margarine
3 medium zucchinis with stems cut off to fit a processor
1 tablespoon of oil
3 green onions
60g of grated Parmesan cheese, cut into 2cm pieces
1/2 cup of milk or cream
2 large eggs
salt and black pepper to taste
1/3 cup of cooked rice (use leftovers)
Tomato Coulis (see recipe below)
3 tablespoons of butter or margarine
3 medium zucchinis with stems cut off to fit a processor
1 tablespoon of oil
3 green onions
60g of grated Parmesan cheese, cut into 2cm pieces
1/2 cup of milk or cream
2 large eggs
salt and black pepper to taste
1/3 cup of cooked rice (use leftovers)
Tomato Coulis (see recipe below)
Preheat the oven to moderate temperature (180º)
Grease a 20cm square baking dish with 1 tablespoon of butter. Reserve
Process the zucchini into slices using the processor's appropriate blade
Melt the remaining 2 tablespoons of butter and oil, then fry the zucchini slices for about 5 minutes until they lightly brown
Chop the green onion well in a processor with the sharp blade
Add to the zucchini
Reduce heat and cook for another 2 minutes, stirring occasionally
Remove from heat
For the Parmesan cheese, process it in the processor's sharp blade until finely chopped, reserving 1/4 cup for sprinkling
Remove and reserve
Place milk or cream and eggs in a processor bowl
Process for about 4 times, then mix with zucchini and rice in a large bowl
Pour into prepared baking dish and sprinkle with reserved Parmesan cheese
Bake for about 20 minutes or until the center comes out clean when inserting a knife
Cut into squares and serve with Tomato Coulis
Serves 16 portions.
