Helen,

I’m so glad you enjoyed this recipe and that it will become a summer favorite! Thanks for taking the time to let me know.

-Pam

The amount of rice for 2 was perfect – I always use basmati vs long grain. I used a small zucchini – 6 oz of coins. I cut them about 1/3-inch which worked out well. Unfortunately, I didn’t use enough tomatoes – I weighed out 9 oz. – I’ll use 12 oz. the next time. I also sliced my tomatoes too thinly and they were mushy and floppy. I used smaller Heirloom tomatoes (Purple Bumblebees) from my garden that are about 1-3/4 inches across. Next time, I’ll slice them at ~1/2-inch. And I shud have used the same width of tomatoes as in your photo! I kept waiting for the zuc and tomatoes to brown, but then I reread the recipe 🙂 – which clearly said roast “until tender”. I have to pay more attention to directions!

The 1/2 medium onion was perfect in amount and I used 1 tsp of grated garlic. I used 2 L eggs instead of a jumbo.
The directions mention using 1/4 cup of parmesan x 2. I used the 1/4 cup amount (actually, I probably used about 1/3 cup) that was called for in the ingredient list. And when I tasted it, I felt that amount was “right on” – more cheese wud have taken away from the subtle flavour of the fresh veg. I’d divided the cheese as suggested, and I use freshly grated Parmigiano-Reggiano.

I might add a 1/2 tsp of Tabasco the next time to the egg and basil mixture before adding the cooled rice.
Thanks again, Pam. This was very nice and will become an official summer favourite!

Christi,

I’m so happy! I’m really glad you enjoyed the recipe. Thanks for taking the time to let me know.

-Pam