Ingredients
- salt
- black pepper
- 2/3 cup rice long-grain brown
- 3 tablespoons olive oil extra-virgin; plus more for dish
- 2 medium zucchini thinly sliced crosswise
- 2 cloves garlic thinly sliced
- 2 scallions thinly sliced
- 1½ pounds spinach fresh
- 2 cups basil fresh, loosely packed
- 1¼ cups ricotta cheese drained for 30 minutes
- 5 large eggs
- ¼ cup Parmesan cheese finely grated
Instructions
- Preheat oven to 375°F.
- Bring a medium saucepan of salted water to a boil.
- Add rice, stir once, and cook until tender, about 25 minutes. Drain.
- Heat 2 tablespoons oil in a large sauté pan over medium-high heat.
- Add zucchini, garlic, and scallions, and cook, stirring often, for 2 minutes.
- Reduce heat to medium, and cook, stirring often, until tender, 3 minutes more.
- Season with salt, and transfer to a bowl.
- Return pan to medium heat, and add remaining tablespoon oil. Add spinach, and cook for 2 minutes.
- Add basil, and cook, stirring occasionally, until bright green and wilted, about 2 minutes.
- Season with salt and pepper. Drain.
- Whisk ricotta and eggs in a large bowl.
- Add cooked rice to mixture.
- Stir in cooked zucchini and spinach-basil mixtures.
- Add ¾ teaspoon salt, and season with pepper.
- Lightly coat a 9-inch round baking dish with oil and spoon ricotta vegetable rice mixture in.
- Top with parmesan.
- Bake for about an hour.
Recipe Notes
Friday, August 27, 2010
The kids loved this. It was delicious, although I found the zucchini a little watery.
Share this Recipe
Powered byWP Ultimate Recipe