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Description

Makes 6 servings

Ingredients

  • 1 tablespoon butter or margarine
  • 1 cup chopped onion
  • 1 pound zucchini, cut into 1/4-inch slices (3-1/2 cups)
  • 1 cup uncooked rice
  • 1 14-1/2-ounce can chicken broth
  • 1/2 cup grated Parmesan cheese
  • 1/4 cup chopped fresh parsley
  • 2 eggs, beaten
  • 1/8 teaspoon hot pepper sauce
  • 1 cup (4 ounces) shredded mozzarella cheese

Directions

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