Tian of Zucchini

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Tian of Zucchini
Prep Time
30 mins
Cook Time
45 mins
Total Time
1 hr 15 mins
 
This is a wonderful, healthy recipe, which uses the abundant, larger sized summer zucchini.
Course: Main Course
Cuisine: Farm Fresh and Vegetarian
Servings: 8
Author: Barbara
Ingredients
  • 2-3 Large zucchini about 3#
  • 1-1/2 cups Basmati brown rice
  • 4 cloves garlic, minced
  • 1 large onion, chopped
  • 6+ Early Girl dry farmed tomatoes, chopped skin on
  • ½ c fresh parsley or basil, chopped
  • 8 ounces mozzarella, shredded
  • 4-6 ounces Parmigiana, grated
  • oil
  • 1 clove garlic
  • 2 sprigs parsley
  • bread crumbs or Panko
  • pine nuts, toasted
  • salt
Instructions

  1. Slice zucchini thinly with food processor or mandoline. Put it in the colander, salt and allow it to drain for 30 minutes. Wipe off salt and press out excess moisture.

  2. Cook the Basmati brown rice al dente.
  3. Saute onion and garlic.
  4. Add zucchini, sauté.
  5. Add tomatoes and herbs and sauté.
  6. Mix the vegetables with the rice.
  7. Mix in all but a handful of the cheese.

  8. Make bread crumbs with an old sour dough baguette or another hearty bread in the processor with 1 clove of garlic and 2 sprigs of parsley.

  9. Oil a large baking pot, Fill with the vegetable and rice mix. Top with a handful of cheese.

  10. Top with the bread crumbs and pine nuts.

  11. Bake for 45 minutes until nicely browned. Serve steaming hot!
Recipe Notes

If you can’t find Early Girl tomatoes, use a smaller, riper tomato or a can of diced tomatoes.

If you have an over abundance of zucchini, use a lot.  The Tian should appear very green.  Making sure that the juices are condensed is important prior to combining the ingredients.

Tian of Zucchini makes wonderful left over’s.