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Zucchini Tian




Source of Recipe


ivillage


List of Ingredients




2 1/2 pounds zucchini
2 1/4 Medium onions
garlic cloves 1 1/2-3, to taste
Salt and pepper
3 tablespoons Olive Oil
Short-grain rice 3/4 cup/ 160 g
Fresh parsley medium bunch
Fresh basil leaves medium bunch
3 3/4 ounces Fresh spinach
2-3 eggs
1 1/2 ounces Fresh Parmesan cheese


Recipe



Trim but do not peel, the zucchini. Place 2/3 of the zucchini in a saucepan full of boiling salted water and cook for approximately 20 minutes, until tender. Place the cooked zucchini in a food mill and coarsely crush it. Leave it in a colander to drain. Peel and mince the onions. Peel and mince the garlic. Heat the olive oil in a frying pan and sauté the onions with the garlic until golden brown and then set aside. Cook the rice for 10 minutes in salted boiling water, until almost soft. Drain. Chop the parsley and the basil separately. Remove any large tough stalks of the spinach and then chop the spinach leaves.

Preheat the oven to 200 degrees F. C/ 425 degrees F.

In a bowl combine the eggs, chopped spinach, minced parsley, minced basil, Parmesan cheese and black pepper. Mix well, then add the mashed zucchini, fried onions, garlic and rice. Season with a pinch of salt. Grease the tian with oil and spread the mixture in it. Slice the uncooked zucchini and arrange on top.

Sprinkle with olive oil. Bake for 40 minutes, until it is golden brown and becomes firm.

Serve hot.