Tian of Rice And Zucchini

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* Exported from MasterCook *

 

Tian of Rice and Zucchini

 

Recipe By : One Dish Vegetarian by Maria Robbins, page 113

Serving Size : 4 Preparation Time :0:00

Categories : Main Dishes, Vegetarian Rice

Vegetables

 

Amount Measure Ingredient -- Preparation Method

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2 tablespoons extra-virgin olive oil

1 medium onion -- finely chopped

2 pounds zucchini -- (6 to 8 small ones),

cut into very small dice

2 ripe tomatoes

cut into small dice

3 garlic cloves -- finely chopped

1/2 teaspoon salt

Freshly ground black pepper -- to taste

4 eggs -- lightly beaten

1/2 cup grated Gruyere cheese

2 tablespoons freshly grated Parmesan cheese

1/2 cup finely chopped fresh parsley

1/2 cup shredded basil leaves

1/2 teaspoon fresh thyme leaves

1/2 cup cooked white or brown rice

 

4 to 5 servings

 

Tian is the name for the Provencal earthenware baking dish in which this

casserole is baked. This is a lovely meal to make in summer, when the

herbs and vegetables are at their prime. It's great at lunch, for a light

supper, or cut up in small squares and served as an hors d'oeuvre.

 

1. Preheat the oven to 375 F. Oil or butter the insides of a gratin or

baking dish.

 

2. In a large skillet, heat the oil over medium heat. Add the onion and

saute for 3 to 5 minutes, until the onion is wilted. Lower the heat, add

the zucchini, tomatoes, and garlic and saute, stirring frequently, for

about 10 minutes, until the zucchini has softened. Remove from heat and

season with salt and pepper to taste.

 

3. In a large bowl, beat the eggs together with both cheeses. Stir in the

cooked zucchini mixture, the parsley, basil, and thyme leaves. Stir in the

cooked rice. Transfer to the prepared gratin or casserole. Bake for 40 to

45 minutes, until firm and golden on top. Remove from the oven.

 

4. The tian can be served hot, warm, or at room temperature. It can be

cooled, covered with plastic wrap, and kept in the refrigerator for 1 day.

 

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