Zucchin- rice baked

 Ingredients

Zucchini 2 -2 ½ pounds

Uncooked rice ½ cup

Onion chopped fine 1 cup

Olive oil 5 tbsp divided 

Garlic cloves minced 2-3

All purpose flour 2 tbsp

Milk ½ cup or as needed

Parmesan cheese grated 2/3 cup, divided

Kosher salt and pepper to taste

 

Instructions

Pre-heat oven to 325 F/ 175 C and grease a baking dish with butter/ oil.

Wash zucchini, trim ends. Grate fine and place in a large bowl.

In a large skillet/ kadai over medium heat, heat 3 tbsp oil.

Cook onion till translucent, then increase heat, continue cooking till lightly browned

Add garlic, cook for a minute, add rice, sauté for 2 minutes. Season liberally with salt and pepper.

Add rice mixture to zucchini along with ½ cup milk.

Set aside 2 -3 tbsp cheese, add rest to zucchini mixture. Adjust seasoning as needed, stir well to combine.

Transfer to a baking dish, over tightly with foil. Bake till rice is cooked but not mushy, about 50 minutes. Remove foil, drizzle top with remaining olive oil and sprinkle remaining cheese.

Bake uncovered, until golden on top, 10-15 minutes. Serve hot with some yogurt dip.

NOTE- time can vary depending on the size of your oven, quantity, voltage, better to keep an eye after 25-30 minutes.

 

 

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