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Zucchini Rice Tartlets

  • 6servings

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Source: cooksrecipes.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B1, B2, B3, B9, B12, H, C, D, P
MineralsZinc, Copper, Fluorine, Chromium, Manganese, Silicon, Calcium, Potassium, Iron, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

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  11. 2/3 cup finely diced onion

  12. 3 tablespoons finely diced red pepper

  13. 2 teaspoons butter or margarine

  14. 2/3 cup cooked rice, cooled

  15. 1/3 cup freshly grated Parmesan cheese

  16. 2 teaspoons chopped fresh parsley

  17. 2 large eggs, beaten

  18. 2 tablespoons heavy cream

  19. 1/8 teaspoon hot pepper sauce

  20. 16 prebaked prepared tartlet pastry shells

  21. 1/2 small zucchini, cut into 1/8-inch slices, quartered

Instructions Jump to Ingredients ↑

  1. Cook onion and pepper in butter in small skillet until tender crisp; combine with rice, cheese, parsley, eggs, cream and pepper sauce. Spoon approximately 1 1/2 tablespoons batter into each tartlet shell; arrange zucchini slices in batter.

  2. Bake at 350°F (175°C) 20 to 25 minutes or until set. Remove tartlets from molds. Serve warm or at room temperature.

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