zucchini lasagna casserole no pasta

Desciption

this recipe is an entry for main course in the rsc summer 2004 contest (rest time not included in cook time)

Steps

Place rice
Chicken stock
Butter and salt in medium saucepan
Bring to boil
Reduce heat
Simmer tightly covered for 45 minutes
No peeking
Or until rice is tender and liquid absorbed
Fluff with a fork and set aside to cool
The rice can be prepared ahead
Preheat oven to 400f degrees
Cut zucchini in half lengthwise and in half again if necessary to cover the bottom of a 9 x 13 baking dish
Do not peel and place the unpeeled pieces cut side up
Sprinkle with salt to taste
In a large mixing bowl
Add cooked rice
Ground chicken
Ricotta cheese
Fresh sage
Stewed tomatoes
Chicken stock
Garlic and chipotle peppers with some of the adobo sauce
If using
Mix well
Whisk together the buttermilk and the cornstarch until smooth
Add to rice mixture and mix well
Spread rice mixture evenly over the zucchini
Combine fresh bread cubes and shredded cheese
Sprinkle mixture evenly over th rice mixture
Place on the middle rack of the oven and bake uncovered for 60 minutes or until the middle is set
Remove from oven and let rest 15 minutes
Cut into squares and serve hot
Can be made ahead and refrigerated
Add 5 or 10 minutes to cook time
Freezes well

Step 15

Total Time in Minute 125

Ingredients Count 15

cooking zucchini lasagna casserole no pasta

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Ingredients

Brown rice

Chicken stock

Butter

Salt

Zucchini

Ground chicken

Ricotta cheese

Sage leaves

Stewed tomatoes

Garlic

Chipotle chile in adobo

Buttermilk

Cornstarch

Cheese

Brown bread

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