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Zucchini Blossom, Venice, Italy
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Tian of Zucchini and Rice
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2 3/4 pounds zucchini, cut into lengths
to fit food processor tube
2 teaspoons salt
3 ounces Parmesan cheese,
3 ounces mozzarella cheese,
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
Pat dry using paper towels.
Using shredder attachment, shred Parmesan using light
to small bowl. Shred mozzarella using light pressure. Transfer to
Using steel knife attachment, mince parsley using on/off turns.
all but 1 tablespoon to bowl and set aside. With machine running, drop
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
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.
sprinkle with 1/4 cup pine nuts sautéed in 1 tablespoon butter.
Bake until browned and bubbly, about 40 minutes.
Provençal vegetable dish can be served hot or cold.
Serves 6 to 8.
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