As you have already heard, we have abundant zucchini growing in the garden, and we are becoming (or at the very least.. trying) to be super creative with how to cook them.
This is a vegetarian rice bake recipe that is quick and easy. If you are cooking for vegans, simply substitute the parmigiano (parmesan) with vegan cheese.
What you will need:
2 medium sized zucchini
1 vegetarian* stock cube
2 tbs olive oil
1-2 cups boiled water
1.5 cups Jasmine or Basmati Rice**
50 grams grated Parmigiano cheese
*Use a long grain rice, with a short cooking time.
**We used a STAR porcini mushroom stock cube, which was delicious.
Preheat your over to 160 degrees Celcius (320 F)
In a fry pan add 1 tbs olive oil and onion, cook on a low heat until the onion has become transparent. Stir frequently and do not allow it to brown.
Slice the zucchini finely and add to the pan. Cook with the lid on for approximately 20 minutes. Continue to stir every few minutes. Do not despair if you find that the zucchini has released a lot of water. This liquid will be soaked up by the rice later.
Crumble the stock cube into the pan and cook for a further 5 minutes with the lid on.
Add the rice and mix thoroughly. Remove from the heat.
Brush the base and sides of a 20cm baking dish with 1 tbs of olive oil.
Spoon the mixture into the baking dish and pat down. Top with enough boiling water, to cover the rice with 1cm of water.
Sprinkle the grated Parmesan cheese over the top and place into the oven.
Bake for 40 minutes and until the rice has absorbed all the water and the cheese on the top has browned.