Ingredients
Carnaroli-Reis
350 gr
Zuchini
300 gr
Diced cooked ham
100 gr
try it
100 gr
Grated Parmesan cheese
80 gr
No
3
Pfeffer
taste good
Salt
taste good
You need it too
Butter
taste good
The rice and zucchini flan is a lighter but equally tasty version of the classic rice timbale with meat sauce, a delicious and creamy first course, ideal for Sunday lunch with the family or for a special evening in the company of guests. It’s a great way to make a great impression at the table with minimal effort.
In our version, the Carnaroli rice cooked al dente in lightly salted boiling water and left to cool is mixed in a bowl with the whole eggs, grated Parmesan and a pinch of salt and pepper; after seasoning, simply pour half of it into a 22 cm diameter donut mold, spread it well with butter and line it with grilled zucchini slices, then enrich it with diced provola cheese and cooked ham and cover everything with the remaining rice and the zucchini prepared previously. Pour the pan over it and then fold the filling over it. Putting it in the oven at 180 °C for just over half an hour will give you a tasty dish with a melting heart that will delight both adults and children.
If you want to take advantage of the time, you can pre-cook the flan and then enjoy it cold or at room temperature on a party buffet, while, depending on personal taste, you can replace the provola with scamorza or fontina, and then add the additional favorite ingredients: peas, roasted pepper fillets, bacon strips, sliced black olives …
Instead of zucchini, you can opt for eggplant or thinly sliced cured ham, or season the rice with a packet of saffron or a pinch of turmeric powder and then season it with a mixture of aromatic herbs.
Find out how to prepare the rice and zucchini flan by following the step-by-step instructions and advice. If you liked this recipe, also try the rice sartù or the rice donut.
How to prepare rice and zucchini flan
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