If we have zucchini in our Ranui Gardens CSA box this week—this must be summer. I can hardly wait for our tomatoes! This zucchini is ribbed Roman zucchini, Costata Romanesca, a varietal more flavorful and in my mind a step above the insipid green zucchini found commercially year round.
We also have shallots and marjoram and summer savory in our pick–here is an easy dish to show off all 4 garden-fresh goodies. Besides, I seem to always have a cup or so of leftover rice in the freezer since I cook up more than feeds the two of us with my 2 cups water: 1 cup rice ratio.
Sorry about asking you heat up the oven in this hot weather–know that you can prepare and bake this recipe before the temperature climbs to its daily high, either first thing in the morning or after dinner. It’s delicious hot, warm or cold. The cheese and breadcrumbs on top gets golden brown and crunchy: make in a shallow dish so every serving has some yummy topping.
1 slice whole grain bread, lightly toasted
1/3 cup toasted sunflower seeds, optional
2 tablespoons plus 1 tablespoon olive oil
About 1 cup finely chopped shallots
2 cloves garlic, minced
3 to 4 small/medium zucchini, cut in ½-inch cubes, 4 to 5 cups
1 teaspoon fresh marjoram leaves, chopped
1 teaspoon chopped fresh summer savory
1 cup cooked brown rice or quinoa
3 eggs, lightly beaten
1 cup grated cheese, cooks choice
½ teaspoon Real salt
Pinch cayenne pepper
Preheat oven to 375 degrees F. Lightly coat a deep pie dish or an 8 x 8 baking dish (2 quart) with olive oil.
In a food processor, grind the toasted bread and sunflower seeds into crumbs. Set aside. (You can substitute panko or other ready-made breadcrumbs, if preferred.)
In a skillet over medium flame, heat 2 tablespoons of the oil. Add the shallots and garlic and cook and stir 4 to 5 minutes, until the shallots are translucent. Stir in the diced zucchini. Cook and stir until the squash softens, but remove from the heat before it turns mushy, about 5 minutes. Stir in the chopped herbs and the cooked rice. Add the eggs and about half of the cheese along with the salt and cayenne. Transfer to the prepared baking dish.
Evenly sprinkle the remaining cheese topped by the breadcrumbs. Drizzle with the remaining olive oil. Bake about 45 minutes, until the top is golden brown. Let sit a few minutes before cutting.
Makes about 6 servings.