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Categories: Sides, Vegetarian

Tian of Zucchini, Rice and Tomatoes

Here, a robust casserole is baked ahead to develop the flavors; it's reheated at dinnertime. Read more

Total time: 1 hour | Serves 6
  • 2 tablespoons olive oil, plus more for drizzling
  • 4 zucchini, cut in 3/4-inch cubes
  • 1 1/2 teaspoons salt
  • Freshly ground pepper
  • 1 onion, diced
  • 1 teaspoon minced garlic
  • 1 cup small cherry tomatoes, split
  • 3/4 cup cooked converted rice
  • 1/2 cup grated Parmesan cheese, preferably Parmigiano-Reggiano, divided
  • 1/4 cup bread crumbs

Step 1Place a rack in the lower area of the oven; heat the oven to 350 degrees. Set aside a buttered 6-cup shallow casserole.

Step 2Heat the oil in a large nonstick skillet over medium-high heat. When hot, add the zucchini, 1 teaspoon salt and pepper to taste. Cook, stirring occasionally, until the zucchini is almost tender but still a little crisp, about 4 minutes. Add the onion and garlic. Toss with the zucchini and cook over medium heat to warm through, 2 minutes. Remove the zucchini from the heat. Toss in the tomatoes, rice and 1/4 cup cheese. Transfer the mixture to the casserole and smooth the top.

Step 3Combine the remaining cheese and bread crumbs in a small bowl. Sprinkle the mixture evenly over the top of the zucchini mixture. Drizzle the top with olive oil.

Step 4Bake the casserole until the top is browned and bubbling on the edges, about 45 minutes. (This can be served immediately, but the dish improves if cooled and refrigerated overnight. To serve, reheat, uncovered, in a 350-degree oven until hot, about 30 to 40 minutes. Serve hot or warm.)

Each serving:
138 calories; 787 mg sodium; 7 mg cholesterol; 7 grams fat; 2 grams saturated fat; 13 grams carbohydrates; 5 grams protein; 1.23 grams fiber.
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