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Baked Pesto Zucchini Arancini (Italian Rice Balls)
SUMPTUOUS SPOONFULS14Ingredients
90Minutes
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Ingredients
US|METRIC
5 SERVINGS
- 1 tsp. butter
- 4 cups zucchini (finely chopped)
- 2 cups rice (leftover)
- 1 oz. cream cheese (Greek, or Neufchatel, softened)
- 4 Tbsp. sun-dried tomato pesto (recipe here - or use store bought)
- 2 Tbsp. basil leaves (finely chopped)
- 1 sprig 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 tsp. bacon salt (recipe here - or use store bought bacon salt)
- 1/2 inch mozzarella cheese (chunks of)
- breading
- Chex Cereal
- pasta sauce (For dipping: your favorite)
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