Zucchini-Rice Torta Squares
Kelly
ingredients
- 3 Tab. butter, divided
- 2 cups (packed) coarsely grated zucchini
- 2 garlic cloves, minced
- 2 cups water
- 1 cup long grain white rice
- 1/2 tsp salt
- 1 1/2 cups grated Parmesan cheese, divided
- 2 Tab. chopped fresh oregano
- 2 Tab. chopped fresh mint plus sprigs for garnish
- 2 large eggs
directions
- 1
Melt 1 Tab. butter in medium skillet over medium-high heat. Add zucchini and garlic; toss until tender, dry and starting to brown, about 5 minutes.
- 2
Bring 2 cups water and 1 Tab. butter to boil in heavy medium saucepan. Stir in rice and salt. Reduce heat to low, cover, and cook until rice is tender, about 18 minutes.
- 3
Brush 11x7x2-inch glass baking dish with 1 Tab. butter. Transfer rice to large bowl. Stir in zucchini mixture, 1 cup cheese, oregano, and chopped mint. Season with salt and pepper. Cool to lukewarm. Beat eggs in small bowl to blend. Stir into rice mixture to coat. Transfer to baking dish; press to form even layer. Sprinkle with 1/2 cup cheese. (Can be made 1 day ahead).
- 4
Preheat oven to 350°. Bake torta until firm and beginning to brown around edges, about 30 minutes. Cool 20 minutes. Cut into 24 squares. Arrange on platter; garnish with mint sprigs.
notes
Can be made 1 day ahead. Cover and chill.
Source: Gourmet
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