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Ingredientes
- 2 Tbsp. extra virgin olive oil plus more
- 4 x zucchini cut 3/4" cubes
- 1Â 1/2 tsp salt
- Â Â Freshly-grnd black pepper to taste
- 1 x onion diced
- 1 tsp chopped garlic
- 1 c. small cherry tomatoes split
- 3/4 c. cooked converted rice
- 1/2 c. grated Parmesan cheese divided
- Â Â (preferably Parmigiano-Reggiano)
- 1/4 c. bread crumbs
Direcciones
- Place a rack in the lower area of the oven; heat the oven to 350 degrees. Set aside a buttered 6-c. shallow casserole.
- Heat the oil in a large nonstick skillet over medium-high heat. When warm, add in the zucchini, 1 tsp. salt and pepper to taste. Cook, stirring occasionally, till the zucchini is almost tender but still a little crisp, about 4 min.
- Add in the onion and garlic. Toss with the zucchini and cook over medium heat to hot through, 2 min.
- Remove the zucchini from the heat. Toss in the tomatoes, rice and 1/4 c. cheese. Transfer the mix to the casserole and smooth the top.
- Combine the remaining cheese and bread crumbs in a small bowl. Sprinkle the mix proportionately over the top of the zucchini mix. Drizzle the top with extra virgin olive oil.
- Bake the casserole till the top is browned and bubbling on the edges, about 45 min. (This can be served immediately, but the dish improves if cooled and refrigerated overnight. To serve, reheat, uncovered, in a 350 degree oven till warm, about 30 to 40 min. Serve warm or possibly hot.).
- This recipe yields 6 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 182g | |
| Recipe makes 6 servings | |
| Calories 205 | |
| Calories from Fat 66 | 32% |
| Total Fat 7.52g | 9% |
| Saturated Fat 2.22g | 9% |
| Trans Fat 0.0g | |
| Cholesterol 7mg | 2% |
| Sodium 756mg | 32% |
| Potassium 397mg | 11% |
| Total Carbs 27.9g | 7% |
| Dietary Fiber 2.2g | 7% |
| Sugars 3.23g | 2% |
| Protein 7.16g | 11% |
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