Wednesday, October 20, 2010

Rice and Zucchini "Lasagna"

This is what happens when I have NO idea what to make for diner because of too many options...
It's totally freestyle cooking at its best, it kinda came together I don't know how, I just got inspired as I cooked. Love that! It also used up a lot of letfovers...the spaghetti sauce was about a week old and needed to be used for something, the zucchinis were getting a little soft and the rice...well ok, I cooked that fresh but it was the bottom of the bag. Not too shabby, still, huh?

First I started by cooking some basmati rice, I think it was 1/2 cup DRY.
Meanwhile, I sauteed 2 medium sliced zucchinis in olive oil with salt, pepper, paprika and oregano.

Then I started with the layering, in a 8x4 loaf pan, or if you have a big family use your favorite casserole dish. (This one here feeds 2-3 people)
At the bottom of the pan a bit of spaghetti sauce, then a layer of zucchinis, some parmesan cheese, rice, spaghetti sauce, zucchinis, parmesan, rice, etc...up to the top, then finish with a layer of shredded cheese (here it's cheddar).

Then in a 400F oven until it starts to bubble (LOVE the glass pan!!) and under the broil for 2 minutes or so.

Pretty darn good for a week night...

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