Zucchini Rice Tartlets 2/3 cup finely diced onion 3 tablespoons finely diced red pepper 2 teaspoons butter or margarine 2/3 cup cooked rice, cooled 1/3 cup freshly grated Parmesan cheese 2 teaspoons chopped fresh parsley 2 large eggs, beaten 2 tablespoons heavy cream 1/8 teaspoon hot pepper sauce 16 prebaked prepared tartlet pastry shells 1/2 small zucchini, cut into 1/8-inch slices, quartered - Cook onion and pepper in butter in small skillet until tender crisp;
- combine with rice, cheese, parsley, eggs, cream and pepper sauce.
- Spoon approximately 1 1/2 tablespoons batter into each tartlet shell;
- arrange zucchini slices in batter.
- Bake at 350 degrees 20 to 25 minutes or until set.
- Remove tartlets from molds. Serve warm or at room temperature
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