Zucchini Rice Tartlets makes a nice little side-dish

[Guest guest]

Zucchini Rice Tartlets

 

2/3 cup finely diced onion

3 tablespoons finely diced red pepper

2 teaspoons butter or margarine

2/3 cup cooked rice, cooled

1/3 cup grated Parmesan cheese

2 teaspoons chopped fresh parsley

2 eggs, beaten

2 tablespoons heavy cream or soy milk

1/8 teaspoon hot pepper sauce

16 prebaked prepared tartlet pastry shells

1/2 small zucchini, cut into 1/8-inch slices,

quartered

 

Cook onion and pepper in butter in small skillet until

tender crisp; combine with rice, cheese, parsley,

eggs, cream and pepper sauce.

Spoon approximately 1 1/2 tablespoons batter into each

tartlet shell; arrange zucchini slices in batter. Bake

at 350 degrees 20 to 25 minutes or until set. Remove

tartlets from molds. Serve warm or at room

temperature. Serves 8.