RICE AND ZUCCHINI "PIE"

main dish - first course

Carnaroli or Arborio rice, 1 cup
Zucchini, 3 medium, sliced
White wine, 1/4 cup
Onion, 1, finely chopped
Extravirgin olive oil, 2 tbsp
Grated parmesan, 2 tbsp
Mozzarella, 8 oz, sliced
Butter, bread crumbs, nutmeg, salt, pepper (if you like it).

Put a big pot with water to boil, when ready add salt.
Preheat oven at 450.
Boil rice for 10-12 minutes (not more).
Meanwhile, put a big skillet with oil over medium/high heat and cook onions and zucchini until it's time to drain the rice.
Then add rice in the skillet, mix and cook for a couple of minutes, add nutmeg, salt, pepper and finally wine, let it evaporate and remove from heat.
Butter a baking pan and sprinkle with bread crumbs; layer rice, mozzarella, rice, finishing with grated parmesan.
Cook in the oven (covered with foil) for 10 minutes, then remove the foil and cook for another 10 minutes.

- If you like, you can use eggplants or cauliflowers instead of zucchini; you can also use a mix of vegetables.
- You can also use pasta instead of rice (obviously, you have to consider that cooking times should be half 4-5-5 minutes).
- You can also prepare this in advance (not suggested if you use pasta), and bake it just before lunch or dinner.