Ingredients

Scale

1 teaspoon butter
4 cups finely chopped zucchini
2 cups leftover rice
1 oz. Greek cream cheese or Neufchatel, softened
2 – 4 Tablespoons sun dried tomato pesto (recipe here – or use store bought)
1 – 2 Tablespoons finely chopped basil leaves
1 small sprig of rosemary, finely chopped
1 egg
1 1/2 cups shredded mozzarella and/or other Italian cheeses (I used a mix of Mozzarella, Asiago and Parmesan)
1/2 teaspoon bacon salt (recipe here – or use store bought bacon salt)
1/2 inch chunks of mozzarella or gouda cheese
For breading: finely crushed rice chex cereal (or panko crumbs)
For dipping: your favorite pasta sauce

Instructions

Preheat the oven to 425 and spray a baking sheet with cooking spray or line with a silicon baking mat.
In a medium frying pan over medium heat, rub the butter over the bottom to coat it. Add the zucchini and cook uncovered, stirring occasionally, until the moisture has cooked out of it. Set aside to cool a bit, then put the zucchini in the middle of a clean kitchen towel. Squeeze the zucchini over the sink to get all the moisture out of it. (The zucchini will be greatly reduced in size.)
Meanwhile, add the rice, cream cheese, pesto. basil, rosemary, egg, and shredded cheese in a medium mixing bowl. Add the zucchini and stir to mix. Form the rice mixture into 1-inch balls, wrapping the rice mixture around a chunk of cheese, then roll each ball in the crushed rice chex and set on the prepared pan. Bake at 425 F. for about 35 minutes or until golden brown and you can hear a little sizzle when you open the oven. Enjoy the rice balls hot out of the oven with your favorite pasta sauce for dipping if you like.

Notes

You can pre-prep the rice mixture and store it in the fridge until just before serving time.

RECIPE SOURCE: http://www.sumptuousspoonfuls.com/

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