cake. He was going to be working late and we needed to hit the road so I told him I'd make him dinner and bring it with us. I knew I had some leftover ground beef and several ideas for quick tasty dinners.
When we got to our house out east I unwrapped and un-molded the cakes and we sat down to have a taste. Wow! Flavorful, slightly crispy and delicious. So good in fact that when we got back after the long weekend, I made them again...and again. Enjoy!
3/4 Cup rice (your choice)
1 Onion, peeled and diced
1 Clove, garlic, peeled and minced
1 Zucchini, peeled and diced
2 Cups water or chicken stock
1/2 Cup Parmesan cheese, grated
1 Tablespoon olive oil
Salt & pepper to taste
Spray two mini spring-form pans with non-stick cooking spray and add half the rice mixture to each one. Top each with the remaining Parmesan cheese and bake in a 400 degree oven for approximately 30 minutes or until the top is a light golden brown. Allow the pans to cool slightly, run a knife along the edges and carefully un-mold the rice cakes. Makes two servings.
This recipe is being shared at The Weekend Potluck #35, A Lil Country Sugar, FoodieFriendsFriday, Thursday's Treasures