| Home | Features | Cooking Dictionary | Cook-&-Book Reviews | Read the Articles |

Appetizer Recipes Bar & Brownie Recipes Beef & Veal Recipes Beverage & Drink Recipes Bread Recipes Breakfast Recipes Cake & Frosting Recipes Candy Recipes Chicken Recipes Cookie Recipes Dessert Recipes Ground Meat & Sausage Holiday Recipes International Recipes Lamb Recipes Pet Recipes Pie & Pie Crust Recipes Pork & Ham Recipes Salad & Dressing Recipes Sandwich Recipes Sauce & Condiment Recipes Seafood & Fish Recipes Sidedish Recipes Soup & Stew Recipes Special Diets Recipes Turkey Recipes Vegetarian Entree Recipes Wild Game Recipes

Zucchini Rice Tartlets

2/3 cup finely diced onion
3 tablespoons finely diced red pepper
2 teaspoons butter or margarine
2/3 cup cooked rice, cooled
1/3 cup freshly grated Parmesan cheese
2 teaspoons chopped fresh parsley
2 large eggs, beaten
2 tablespoons heavy cream
1/8 teaspoon hot pepper sauce
16 prebaked prepared tartlet pastry shells
1/2 small zucchini, cut into 1/8-inch slices, quartered

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 degrees 20 to 25 minutes or until set. Remove tartlets from molds. Serve warm or at room temperature.

Makes 6 servings.

Recipe provided courtesy of USA Rice Federation.

||| Save this Recipe on Delicious |||