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
- 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.
- Reduce heat, cover, and simmer 15 minutes, or until rice is tender and liquid is absorbed.
- Combine Parmesan cheese, parsley, eggs and pepper sauce; add to cooked rice.
- 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.