Description Edit

Makes 6 servings

Ingredients Edit

Directions Edit

  1. Cook onion in butter until transparent in 3-quart saucepan over medium heat.
  2. Add zucchini, rice and broth. Bring to a boil; stir once or twice.
  3. Reduce heat, cover, and simmer 15 minutes, or until rice is tender and liquid is absorbed.
  4. Combine Parmesan cheese, parsley, eggs and pepper sauce; add to cooked rice.
  5. Pour into buttered 8- or 9-inch square pan. Top with mozzarella cheese.
  6. Bake at 350 °F for 15 to 20 minutes.
  7. Cool; cut into 2" squares.
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