Summer Convection Meals        Convection Broiling and Grilling        Appetizers        Dishwasher 101        Convection Steam Oven Meals        Cuisine La Cornue        Cucina Bertazzoni        Cooking with the CornuFé Appetizers Print Recipes   Menu 4: Zucchini Rice Torta 2 – large zucchini, coarsely grated 2 – cloves garlic, minced 1 – tablespoon unsalted butter 1 – tablespoon olive oil 2 – large eggs 1 – cup grated Parmesan cheese 2 – tablespoons chopped mint leaves 2 – tablespoons chopped basil leaves 1 – cup cooked white rice 9 x 13” glass baking dish brushed with butter Heat a medium skillet over medium heat, and add the butter and oil. When hot, stir in the zucchini and garlic and cook for 5 minutes, until the zucchini softens and begins to brown. Set aside to cool. Pre-heat the oven to Convection 350 degrees. Beat the eggs in a large bowl, stir in the cooked zucchini, Parmesan cheese, herbs and cooked rice, season with sea salt and freshly ground pepper. Press into the baking dish and sprinkle with a little extra cheese and bake for 30 minutes. Cook and cut into small squares. Makes approximately 24 appetizer servings. Previous   Next