Recipe: Gratin of Zucchini with Rice and Cheese (with parsley and basil)

GRATIN OF ZUCCHINI WITH RICE AND CHEESE

2 cups vegetable or chicken broth (homemade or low-sodium canned)
1 cup uncooked long-grain rice
1 1/2 pounds zucchini, grated
2 large eggs
1/2 to 3/4 cup grated Gruyere cheese
2 tablespoons chopped fresh basil
2 tablespoons chopped fresh parsley
Salt and freshly ground pepper
1/4 cup dry bread crumbs
1/4 cup (1/2 stick) butter, cut in little pieces

Heat the oven to 350 degrees F. Grease a 6-cup casserole dish.

Bring the broth to a boil in a medium saucepan. Add the rice and zucchini. Cover, reduce heat and simmer until the liquid is absorbed and the rice is cooked, about 20 minutes. Set aside, uncovered, to cool slightly.

Beat the eggs and cheese in a large mixing bowl. Fold in the rice mixture, basil and parsley. Sprinkle with about 1 teaspoon salt and 1/2 teaspoon pepper or to taste; mix well. Spread in prepared casserole dish, sprinkle with bread crumbs and dot with butter.

Bake, uncovered, for 20 minutes or until the top is golden.

Makes 6 to 8 servings
Source: Corinne Lewis, Plantation, Florida in The New American Cooking by Joan Nathan