Fusilli With Zucchini Flowers, Ricotta and Saffron
Fusilli With Zucchini Flowers, Ricottan and Saffron is a gluten free and lacto ovo vegetarian
Zucchini Rice Gratin
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 2 to 3 large garlic cloves, to taste, minced
- 3 small-medium zucchini or other summer squash, cut into 1/2-inch dice (about 2 pounds)
- 1 teaspoon salt
- freshly ground pepper
- 1 teaspoon dried thyme
- 3/4 cup cooked Arborio rice (cook according to package directions)
- 1 tablespoon butter
- 1/2 cup fresh arugula
- 2 eggs, beaten
- 3 ounces white cheddar cheese, grated (about 3/4 cup)
- 1/4 cup fresh breadcrumbs
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