This casserole stays delicious whether it's hot, warm, or completely cold. A charming sweetness gives this dish the traditionally used ricotto in Italian recipes. The casserole is perfect as a main course.
It is necessary
- - 2 zucchini;
- - 300 g of rice;
- - 1 egg;
- - 200 g ricotta;
- - 1 onion;
- - 150 g parmesan cheese;
- - 50 g sour cream;
- - 50 g bread crumbs;
- - milk;
- - salt.
Instructions
Step 1
Peel the zucchini. If the zucchini is young, it will be enough to rinse them with water. Cut into plates, no more than 5 mm thick. Remove the husk from the onion, rinse and cut into cubes as small as possible.
Step 2
Simmer onions and zucchini in a skillet with a little oil. Cook them until all the liquid from the vegetables has evaporated. Simmer over medium heat. The cooking process will take about 15 minutes.
Step 3
Rinse the rice and roast it in salted water until cooked through. Drain and set aside to cool slightly. Grind the Parmesan cheese and ricotto in a blender.
Step 4
Combine all prepared vegetables, rice, shredded cheeses, and egg. Add a little milk and stir. The consistency of the mixture should be similar to liquid sour cream.
Step 5
Grease a baking dish with butter and sprinkle with breadcrumbs on the bottom. Pour the mixture into the mold. Place the casserole in a preheated oven and cook for 15 minutes. Then remove, grease the top of the casserole with sour cream and place it back in the oven, now for only 10 minutes. The baking temperature should be 180 degrees.
