Provence
Art Print
Archambault,...
Buy at AllPosters.com
 

Wine.com

La Belle Cuisine - More Side Dish Recipes

Fine Cuisine with Art Infusion

"To cook is to create. And to create well...
is an act of ingenuity, and faith."

Tian of Zucchini and Rice

Sur La Table Special Offers

"The preparation of good food is merely another
expression of art, one of the joys of civilized living…"
~ Dione Lucas

Recipe of the Day Categories:

   Recipe Home

   Recipe Index

   Recipe Search 

   Appetizers

   Beef

   Beverage

   Bread

   Breakfast

   Cake

   Chocolate

   Cookies

   Fish

   Fruit

   Main Dish

   Pasta

   Pies

   Pork

   Poultry

   Salad

   Seafood

   Side Dish

   Soup

   Vegetable

   Surprise!

Shop igourmet.com

Your patronage of our affiliate partners supports this web site.
We thank you! In other words, please shop at LBC Gift Galerie!

Zucchini Blossom, Venice, Italy
Photographic Print
Chashin, Bruce
Buy at AllPosters.com
 

La Belle Cuisine

Tian of Zucchini and Rice
Bon Appetit Archives

Bon Appetit - One Year Subscription 

2 3/4 pounds zucchini, cut into lengths
to fit food processor tube
2 teaspoons salt
3 ounces Parmesan cheese,
room temperature
3 ounces mozzarella cheese,
chilled
1/2 cup parsley leaves
1 slice firm bread, toasted,
buttered, torn into pieces
2 medium garlic cloves
1 medium onion, quartered
4 large tomatoes (1 1/2 pounds),
peeled, halved, seeded
1/4 cup (1/2 stick) unsalted butter
1/4 cup oil
1 1/2 cups cooked rice
Salt and freshly ground pepper
1/4 cup pine nuts sautéed
in butter (optional)

Using food processor fitted with slicer attachment, slice zucchini using medium pressure. Transfer to colander. Sprinkle with salt and let stand
30 minutes. Pat dry using paper towels.
Using shredder attachment, shred Parmesan using light pressure. Transfer
to small bowl. Shred mozzarella using light pressure. Transfer to another
small bowl.
Using steel knife attachment, mince parsley using on/off turns. Transferr
all but 1 tablespoon to bowl and set aside. With machine running, drop
garlic through feed tube and mince. Add onion and mince, using on/off
turns. Transfer mixture to another bowl and set aside. Chop tomatoes in
batches using on/off turns. Drain chopped tomatoes of any excess liquid.
Position rack in center of oven and preheat to 375 degrees F. Grease a
 1 1/2-quart soufflé dish or heavy earthenware pot. Melt butter with oil in
large skillet over medium heat. Add garlic and onion; sauté until onion is
soft; do not brown. Add zucchini. Increase heat to medium high. Cover
and steam, shaking pan frequently until zucchini is fork-tender, about 4 minutes. Blend in tomatoes and cook 3 minutes, stirring occasionally. Add rice, parsley, salt and pepper and 1/4 cup of each cheese. Spoon mixture
into dish. Sprinkle bread crumbs and remaining cheeses evenly over top.
If desired, sprinkle with 1/4 cup pine nuts sautéed in 1 tablespoon butter.
Bake until browned and bubbly, about 40 minutes.
This traditional Provençal vegetable dish can be served hot or cold.
Serves 6 to 8.

Featured Archive Recipes:
Grilled Vegetables with
Provencal Vinaigrette
Rice Ratatouille
Tangy Summer Vegetable Tian
Tomato Zucchini Tian
Zucchini au Gratin
(Julia Child)

Index - Side Dish Recipes
Index - Vegetable Recipe Archives
Summer Holiday Recipes!
Daily Recipe Index
Recipe Archives Index
Recipe Search