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French   -   Tian Decourgettes   adapted from The Vegetarian Bistro

  • 1 Large Zucchini -- sliced
  • 1/4 Cup Arborio Rice
  • 1 Large Onion -- chopped
  • 5 Cloves Garlic -- finely chopped
  • 1 Tablespoon Olive Oil
  • 8 Leaves Spinach -- thinly sliced
  • 5 Tablespoons Basil -- finely chopped
  • 3 Tablespoons Parsley -- finely chopped
  • 1 Small Egg -- beaten
  • 3/4 Cup Parmesan Cheese -- grated
  • 1 Teaspoon Herbes De Provence
  • Salt And Pepper -- to taste
Directions Put zucchini and rice in large pan. Add water to cover. Boil, reduce heat, simmer 20 minutes. Drain excess liquid. Mash with potato masher. Drain excess water again. Preheat oven to 400*.
In saute pan, brown onion, garlic, in oil. Add spinach, cook 2 minutes. Season. In small bowl, combine basil, parsley, egg, and 1/2 cup cheese. Combine this with zucchini and sauted ingredients. Stir in herbes de provance. Pour mixture into baking dish. Sprinkle with remaining cheese. Bake 30 minutes, until lightly brown.
Serves 4
Time to Make 0:00

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