Zucchini Rice Pie
Recipe: #17507
February 21, 2015
Categories: Side Dishes, Rice, Sunday Dinner, Gluten-Free, Vegetarian, Zucchini, Kosher Dairy, Vegetarian Dinner, more
"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."
Ingredients
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 by Step Method
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
No special items needed.