Torta Di Zucchini Alla Genovese
| Yield: | 1 Servings |
| Categories: |
| CRUST | ||
| 2 1/2 | c | Unbleached flour |
| 1 | ts | Salt |
| 1 | ts | Sugar |
| 1 | ts | Baking powder |
| 1/2 | c | Olive oil |
| 3 | lg | Eggs |
| 2 | tb | Water |
| FILLING | ||
| 2 1/2 | lb | Young; tender zucchini |
| 1/2 | c | Long grain or arborio rice |
| Salted water | ||
| 1 | lg | Sweet onion; about 8 ounces |
| 3 | tb | Olive oil |
| 2 | Cloves garlic; finely minced | |
| 4 | lg | Eggs |
| 1 | c | Grated parmigiano-reggiano |
| Salt and pepper | ||
| 1 | c | Fresh basil; rinsed, dried, shredded |
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