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Zucchini Pie With Parmesan Rice Crust

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“Diane Phillips”
1hr 15mins

Ingredients Nutrition


  1. Preheat oven to 400°; spray a 13 x 9 inch ovenproof baking dish with non-stick cooking spray.
  2. In a saute pan, melt the butter, add in the onion and garlic; cook, stirring, until the onion is soft, about 2-3 minutes.
  3. Add in zucchini, and cook until the zucchini is no longer giving off moisture, about 4-6 minutes.
  4. Season with salt, pepper, and Tabasco.
  5. Sprinkle with the flour and cook, whisking, for 2 minutes.
  6. Gradually stir in the broth, whisking until smooth.
  7. Add in cream, and bring to a boil.
  8. Pour the zucchini mixture into the casserole dish; sprinkle with the rice and then the cheese.
  9. Bake for 25-30 minutes, until the rice is tender and the cheese is golden.

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