This year, an unprecedented harvest of zucchini, do not have time to process. I offer you a recipe for gratin or, simply put - casserole, peeped at my beloved Jamie Oliver, with the addition of your favorite soy sauce. The author himself notes that the recipe belongs to the village cuisine.
| Cook Time | 40 minutes |
| Servings |
Ingredients
- 2 tablespoons Soy sauce
- 2 pieces Zucchini
- 1 piece Onion
- 100 gram Rice
- 2 tablespoons Vegetable oil
- 100 ml Broth
- 50 gram Hard cheese
- The mixture of peppers
Ingredients
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Instructions
- I cooked half of that. Take the young zucchini, cut into thin rings about 0.5 cm thick.
- Onions cut into small cubes and fry until transparent in vegetable oil over medium heat.
- Put on the pan zucchini mugs and fry lightly on both sides.
- Pour the zucchini with onion and soy sauce.
- Put the rice.
- Pour the meat broth and cream (in the original cream-fresh).
- Sprinkle with freshly ground pepper mixture. Simmer on a slow fire until half of the rice for 10 minutes.
- Take a baking dish, put it in zucchini with rice so that most of the zucchini was on top. The mixture should remain a little liquid, the rice was not dry. If there is no liquid, add some broth.
- Sprinkle with hard grated cheese, in the original Emmental or cheddar. Put in the oven heated to 190 degrees and bake until the rice is ready and the cheese is Golden for 20 minutes. In the original 40 minutes, for me, is too much.
- Serve the gratin hot. Bon appetit!
