Baked rice with zucchini and taleggio, a dish born, to tell you the truth, to put in one dish a bit of things I had in the fridge and needed to consume. Like the baked rice with potatoes, it is one of those dishes that I like to make when the temperatures drop and I feel like serving a dish that warms our hearts. Instead of zucchini and taleggio, you can also use the vegetables or cheese you have left in the fridge. Let’s get to work and prepare baked rice with zucchini and taleggio together.
Let’s get to work and prepare baked rice with zucchini and taleggio together.
OTHER BAKED FIRST COURSES
- Difficulty: Very easy
- Cost: Medium
- Preparation time: 20 Minutes
- Portions: 4 People
- Cooking methods: Boiling, Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for preparing baked rice with zucchini and taleggio
- 1 1/2 cups rice
- 2 zucchini
- 9 oz ricotta
- 10 1/2 oz Taleggio
- 2 zucchini
- 2 cloves garlic
- as needed extra virgin olive oil
- 1 oz parmesan
- as needed salt
- 7 oz milk
Tools for preparing baked rice with zucchini and taleggio
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- Lasagna Pan
Steps for preparing baked rice with zucchini and taleggio
Boil the rice and drain it a few minutes before the optimal cooking time.
Wash the zucchini and cut them into chunks. Sauté them in a pan for about ten minutes with garlic, oil, and salt. They should remain crunchy. Mix the ricotta with half of the milk to make it creamier. Clean the taleggio.
Mix the drained rice with the ricotta, zucchini, taleggio chunks, and a drizzle of oil. Pour into a lasagna pan brushed with oil. Garnish with parmesan and another drizzle of oil. Bake at 356°F, static, until the surface becomes golden. Serve the cheesy rice.
Storage
Store the rice in the fridge for a maximum of a couple of days.
