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This is another recipe that falls under the heading of “21st-century casseroles.” It’s the perfect thing to take to anyone who needs a meal dropped off.

1 medium yellow onion, chopped

1 bunch parsley, chopped

1 1/2 packages frozen spinach, thawed and water squeezed out

2 small zucchini, shredded

2 Tbsp. chopped garlic

4 Tbsp. olive oil

3 cups milk

1 cup water

1 cup white rice

1 cube butter

2 1/2 tsp. salt

1 1/2 cups grated parmesan cheese

6 eggs (you will add 5 at one point and 1 at the end)

 

Brink milk and water to a boil, add rice. Stir, turn down to low/simmer, and cover for 15 minutes. Take off heat and add butter. The rice will still be quite runny.

 

Meanwhile:

 

Saute onion, chopped parsley and garlic in olive oil until soft.  Add spinach, zucchini and salt.  Add 1 beaten egg at a time for a total of 5 eggs, and stir well.  Add parmesan cheese and stir.

 

Mix all ingredients in a large bowl and pour into a buttered 9″ x 13″ pan.

 

Beat 1 remaining egg well and spread over mixture in pan.

 

Bake at 425 degrees for about 35 minutes.

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