Looking for light   recipes? Best selection   of fish recipes
Capri fish fillet
Fish fillets in soy sauce
Fish fillets with parsley hot sauce
Poached sole provencale
Trout fillet with sour cream and cucumber sauce
Tuna fillet with balsamic glaze
  Most shared
Potato and Cheddar Cream Mold
Apple crunch
Acorn Squash Stew
Molded Rice with Meat Filling
Beef Heart Anticuchos
Green Tamales 2
Butter and Sugar Cookies
Purple Corn Pudding
Recipe search by recipe
name or ingredient
Bookmark and Share
Save in my
recipe box
E-mail to a friend Print version Rate this recipe

   Ingredients :
3 cups rice
3 large zucchini, chopped
3 tablespoons butter
1 tablespoon vegetable oil
1 large onion, finely chopped
2 tablespoons garlic, finely chopped
1 bouillon cube
2 cups heavy cream, approximately
9 oz (200 g) mozzarella cheese, shredded
1/3 cup grated parmesan cheese


Heat oil with butter in a large saucepan and add onion. Sauté onion for 1 minute and add garlic. Continue cooking, stirring occasionally, until onion and garlic are soft. Add bouillon cube and chopped zucchini. Stir and cook. Season with salt and pepper.

Stir in rice and pour enough water to cover. Lower heat, cover pan and cook until rice is just done.

Once rice is cooked, cool completely.

Combine with heavy cream and half of the mozzarella cheese. Correct seasoning. Transfer rice to a previously buttered oven proof serving dish. Sprinkle remaining mozzarella cheese and parmesan cheese.

Heat in oven 350°F (180°C) before serving.

Serve immediately.
        6 – 8 servings
054629" data-ad-slot="2127635796">
054629" data-ad-slot="2127635796">
Home Cooking for Two Quick & Easy
About us Recipe box
BBQ & Grilling Glossary Sign in
Budget Cooking Gluten & Lactose - Free Study in Peru
Contact us Guide to restaurants Chefs speak
Conversions Peruvian Cooking Testimonials
Cooking Light Published articles Tips
Copyright © 1999 - 2014 Yanuq S.A.C. All rights reserved