Rice cake with zucchini

2_10062 to ZUCCHINI RICE CAKE INGREDIENTS for 4 PEOPLE 4 large Zucchini, 2 Fresh Sage leaves, 4 tablespoons oil, 50 cl stamp stock, 50 cl milk, 1 onion, 2 cloves of garlic, 400 g rice, 1 tablespoon finely chopped thyme, 1 tablespoon dry body, 50 g of grated Parmesan, 5 egg yolks, 3 tomatoes, 4 tablespoons of breadcrumbs, salt and pepper.

Wash and dry the courgettes.

Cut them lengthwise into slices about 1/2 cm high.

Meanwhile, in a Nonstick Skillet heat the oil and fry the Sage for about 2 minutes.

Add a few at a time, the slices of Zucchini and cook over a high flame, stendendole on paper towels to absorb excess oil.

Meanwhile boil the milk and broth.

Peel and chop the onion and garlic, and sauté for about 2 minutes in hot olive oil.

Add the rice, let it toast for about 3 minutes stirring constantly.

Add the broth and milk, thyme, a pinch of oregano, pepper and season with salt.

Cover and cook for about 25 minutes to fire.

When cooked, remove from heat and add the Parmesan cheese and egg yolks and stir mixing well.

Cut the tomatoes into slices, sprinkle the pretzels and svuotateli from water and from the seeds.

After 20 minutes, dry.

Preheat oven to 200° grease a baking Tin and sprinkle with breadcrumbs.

On the bottom, lean slices of tomato.

With zucchini slices, covered the bottom and sides of Pan by placing them as petals, making sure that overlap with each other and that they protrude from the edge of the pan.

Filled with rice and pressed lightly and reshot squashes borders on rice.

Gilds Bain-Marie for about 40 minutes.

When cooked, remove from oven and let cool.

Serve the rice cake on a serving plate.