Zucchini Rice Pie

6
Servings
20m
Prep Time
30m
Cook Time
50m
Ready In


"I found this recipe years ago. Anyone who grows zucchini will know -- you are always looking for something different !!! If you like zucchini slice, here's another for you to try!! A great side dish and great for the lunch box. Add a different vegetable or change it... I added sun dried tomato and it worked wonderfully. Served with a relish this makes for a lovely light meal."

Original recipe yields 6 servings
OK

Nutritional

  • Serving Size: 1 (211.7 g)
  • Calories 261
  • Total Fat - 13.3 g
  • Saturated Fat - 5.7 g
  • Cholesterol - 204.7 mg
  • Sodium - 659.4 mg
  • Total Carbohydrate - 20.5 g
  • Dietary Fiber - 1.2 g
  • Sugars - 2.9 g
  • Protein - 15 g
  • Calcium - 131.1 mg
  • Iron - 1.9 mg
  • Vitamin C - 7.7 mg
  • Thiamin - 0.2 mg

Step 1

In saucepan saute the onion, mushrooms, zucchini, basil and oregano in the butter or margarine on medium heat, until tender (not brown).

Step 2

Stir in the rice, eggs, milk, and half the cheese (N.B. Half cheese).

Step 3

Turn mixture into a well buttered 23cm pie plate and sprinkle with remaining cheese.

Step 4

Bake uncovered at 180dg until set, approx 25 to 35 minutes.

Step 5

Let stand for 1o minutes before cutting.

Step 6

Garnish with tomatoes and parsley and serve.

Tips & Variations


No special items needed.

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