In summer, the rule at my house is never to turn on the oven, except when the recipe in question is something I love eating to bits, and in that case, it becomes the exception that proves the rule! That’s exactly the case with the rice pie, in my case with fresh cherry tomatoes and zucchini, simple to prepare and with that beautiful crust on top that pays off the sacrifice! The ingredients are few, simple, and often already present in our pantries or refrigerators: rice, zucchini, tomato puree, cherry tomatoes, lots of Mediterranean aromas and flavors starting with Pantelleria capers and Etna olives. In short, a genuine vegetarian first course but rich in flavor that will win you over at the first taste! It will be perfect for all your special occasions with family or friends, not to mention its versatility in being consumed, once cold, in single portions as a lunch break meal at the office or at the beach.
If you love rice, also try these other delicious and super healthy recipes, even in sweet versions:
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 20 Minutes
- Portions: 4-6 servings
- Cooking methods: Stove, Oven
- Cuisine: Italian
- Seasonality: Spring, Summer
Ingredients
⚠ THIS RECIPE CONTAINS ONE OR MORE AFFILIATE LINKS. The products I recommend are the same ones I use in my recipes; purchasing them through my blog helps support me and my work, while it won’t cost you anything extra!
- 12.35 oz Roma rice
- 1 white zucchini (medium)
- 2 carrots
- 2 golden onions
- 4.6 oz piccadilly tomatoes
- 12.35 oz tomato puree (cherry)
- 1 tbsp tomato paste
- 2.1 oz grated Grana Padano
- 2.5 oz primosale cheese (mine with arugula and chili)
- 1.8 oz black olives
- 0.9 oz salted capers
- A few leaves basil
- 0.7 oz butter
- 2.7 tbsp extra virgin olive oil
- to taste salt
Tools
- 1 Colander
- 1 Knife
- 1 Potato peeler
- 1 Pot
- 1 Pan
- 1 Ladle
- 1 Wooden spoon
- 1 Baking dish
Steps
Preparing the baked rice pie with cherry tomatoes and zucchini is really very simple. Start with the vegetable broth*: wash, peel, and trim the carrots and the zucchini. Cut the former in half and the latter into chunks. Finally, peel and quarter one onion. Put them in a large pot, except for half of the zucchini, and cover with 4 1/4 cups of cold water. Cook from the boil, for about 20′, then add a pinch of salt.
Meanwhile, take care of preparing the rest of the vegetables, namely the second onion finely chopped and the cherry tomatoes which should be cut into quarters.
With the help of a colander, rinse the rice well under running water and let it drain thoroughly.
In a large pan, sauté the chopped onion with a generous drizzle of oil over high heat for a couple of minutes without letting it burn.
Add the rice and toast it for another 2′, stirring continuously with a wooden spoon.
Cook it the classic way, that is by adding a ladle of hot broth and lower the heat.
Continue adding more broth only when the previous one has been absorbed; after about 5′, add the other vegetables and pour in more broth always hot.
Mix all the ingredients, adding more broth and stirring continuously to prevent the rice from sticking to the bottom.
At this point, add the tomato puree and the tomato paste which adds color and flavor and some basil leaves.
Leave the rice al dente, as it will finish cooking in the oven. So I recommend stopping the cooking about 3′ before the times indicated on your package. Season with a tablespoon of grated cheese and stir.
Complete with the desalted capers previously under running water, well squeezed, and the pitted olives.
At this point, transfer the rice into a well-buttered baking dish, leaving some flakes aside for the top. Press well with the back of a spoon and level.
Season with slices of spicy cheese and a generous sprinkle of cheese over the entire surface. Bake in a preheated oven at 375°F for about 25′ or until a nice golden crust has formed.
Turn off, remove from the oven, and let cool slightly before cutting and serve with some fresh basil leaves
And voilà… the baked rice pie with cherry tomatoes and zucchini is ready to be enjoyed!
Bon Appetit from La Cucina di FeFè!
Storage
👉The baked rice pie with tomatoes and zucchini can be stored in the fridge inside suitable refrigeration containers for up to 3-4 days. You can conveniently divide it into single portions and consume it even cold or heat it in the microwave for 3′-4′.
Tips, notes, variations, and suggestions
🟣*The vegetable broth is the starting point of this dish. Usually, it is made with celery, onion, and salt, but I replaced the celery with half a zucchini, which is absolutely optional. If time is short for being in the kitchen, you can always opt for ready-made broth in a carton, but make sure to choose quality products and always check that there are no additives in the ingredient list.
🟣 The choice of spicy cheese: I used a very spicy Sicilian canestrato primo sale cheese with olives and arugula because it gives character to the dish, but if you prefer, you can opt for any other pulled-curd cheese or well-drained mozzarella cubes. In the latter case, I would add it between two layers of rice and complete with a more generous sprinkle of cheese.
FAQ (Questions and Answers)
Can this recipe be made in a vegan version?
Certainly! Just replace the grated cheese with nutritional yeast flakes, a deactivated yeast that serves only as a flavor enhancer and nutritional supplement. As for the primo sale cheese, any other animal-free cheese can be used, which you can buy at various stores that sell these vegan specialties or through online platforms.
