How to prepare rice and zucchini flan
Step 1
First, clean the zucchini, cut them lengthways using a mandolin and grill them on a hot griddle on both sides; then, when they are ready, place them on a serving plate 1.
step 2
Grease a 22 cm diameter donut pan and line it with 2 grilled zucchini, so that they overflow a little. Then leave to rest in the fridge: put a few zucchini aside for the filling.
step 3
In the meantime, cook the rice in plenty of boiling, lightly salted water, drain when al dente, transfer to a large bowl 3 and allow to cool.
Step 4
Add the eggs to the now warm rice 4.
Step 5
Season with grated Parmesan 5, season with salt and pepper and mix well with a spoon.
Step 6
Add half of the seasoned rice and the zucchini 6 into the dish.
Step 7
Level the surface with the back of a spoon 7.
Step 8
Fill with the diced cooked ham, the grilled zucchini that was set aside, chopped with a knife, and the diced provola cheese 8.
Step 9
Cover with the remaining rice and compact well with a spoon 9.
Step 10
Fold the zucchini over the filling and cook in a preheated oven at 180 °C for about 35 minutes.
Step 11
Once the time is up, remove the rice zucchini flan from the oven and let it cool; then turn it upside down on a serving plate, cut it into 11 slices and serve.
Advice
For an equally irresistible variant, you can grate the zucchini, drain well in a fine-mesh sieve to remove excess water, then season them in a pan with sautéed onions and then add to the rice. Spread everything in a springform pan sprinkled with breadcrumbs, alternating with cubes of cooked meat and cheese, and finally sprinkle on the surface with more breadcrumbs and Parmesan: for a crunchy and gratinated result on the outside and soft in the heart, which will be difficult to resist.
The rice-zucchini flan can be stored in an airtight container in the refrigerator for a maximum of 1 day.
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