Zucchini Risotto Pie with Rosemary and Marinara Sauce
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 343.6
- Total Fat: 12.5 g
- Cholesterol: 119.4 mg
- Sodium: 410.4 mg
- Total Carbs: 6.9 g
- Dietary Fiber: 1.3 g
- Protein: 11.3 g
View full nutritional breakdown of Zucchini Risotto Pie with Rosemary and Marinara Sauce calories by ingredient
Introduction
From The Gluten Vegetarian Kitchen by Donna Klein. Can replace arborio with other rice - result is less creamyCan replace rosemary with fresh basil (don't use dried)
Calculated for 6 main dish servings with unsweetened soy milk, Classico spaghetti sauce (tomato and basil flavor) and and extra 1/4 cup of parmesan cheese, and weights for onions and zucchini. From The Gluten Vegetarian Kitchen by Donna Klein. Can replace arborio with other rice - result is less creamy
Can replace rosemary with fresh basil (don't use dried)
Calculated for 6 main dish servings with unsweetened soy milk, Classico spaghetti sauce (tomato and basil flavor) and and extra 1/4 cup of parmesan cheese, and weights for onions and zucchini.
Number of Servings: 6
Ingredients
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1.5 cups arborio rice
2 Tbs olive oil
2 large onions (about 8 ounces each), finely chopped
3 medium zucchini (about 6 ounces each), chopped
3 Tbs chopped fresh rosemary, or 1 Tbs dried
2 large cloves of garlic
salt and pepper to taste
3 eggs, lightly beaten
3/4 cup parmesan cheese (calls for freshly shredded, I used grated)
1/4 cup milk
3 cups marinara sauce
Directions
Makes 6 main dish servings or 8 side dish servings (calculated for 6 servings)
Preheat oven to 350F. Grease 10 inch pie plate
Boil rice for 8 minutes (will not absorb all the water, or be fully cooked). Drain, no need to rinse.
Heat oil over medium heat in a large skillet. Cook onions until soft (about 3 minutes). Add zucchini, 2/3 of the rosemary, garlic, salt and pepper. Cook, stirring, for 5 minutes. Remove from heat and let cool.
Add partially cooked rice, eggs, 1/2 cup of cheese and milk to the skillet, mix well. Transfer to pie plate.
Bake for 35 minutes or until set and beginning to brown.
Sprinkle with remaining 1/4 cup of cheese. Bake 5 minutes more or until cheese is melted.
Heat marinara with remaining rosemary to simmer. Cover, remove from heat and let stand for 10 minutes.
Cut pie into slices and serve topped with sauce.
Number of Servings: 6
Recipe submitted by SparkPeople user MYGRETCHEN.
Preheat oven to 350F. Grease 10 inch pie plate
Boil rice for 8 minutes (will not absorb all the water, or be fully cooked). Drain, no need to rinse.
Heat oil over medium heat in a large skillet. Cook onions until soft (about 3 minutes). Add zucchini, 2/3 of the rosemary, garlic, salt and pepper. Cook, stirring, for 5 minutes. Remove from heat and let cool.
Add partially cooked rice, eggs, 1/2 cup of cheese and milk to the skillet, mix well. Transfer to pie plate.
Bake for 35 minutes or until set and beginning to brown.
Sprinkle with remaining 1/4 cup of cheese. Bake 5 minutes more or until cheese is melted.
Heat marinara with remaining rosemary to simmer. Cover, remove from heat and let stand for 10 minutes.
Cut pie into slices and serve topped with sauce.
Number of Servings: 6
Recipe submitted by SparkPeople user MYGRETCHEN.