Zucchini Rice Pie
Created by Tisme on February 21, 2015
- Servings: 6
- Prep Time: 20m
- Cook Time: 30m
- Recipe #17507
Ingredients
- 1 large yellow onion (finely chopped)
- 1 cup sliced mushrooms (fresh)
- 1 medium zucchini (chopped)
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried oregano leaves
- 30 grams butter (or 30 g margarine)
- 1 1/2 cups rice (cooked)
- 5 large eggs (beaten)
- 1/3 cup milk
- 1/3 cup grated parmesan cheese
- Cherry tomatoes, halves (optional)
- Parsley sprig (optional)
How to Make
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Step 1: In saucepan saute the onion, mushrooms, zucchini, basil and oregano in the butter or margarine on medium heat, until tender (not brown).
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Step 2: Stir in the rice, eggs, milk, and half the cheese (N.B. Half cheese).
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Step 3: Turn mixture into a well buttered 23cm pie plate and sprinkle with remaining cheese.
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Step 4: Bake uncovered at 180dg until set, approx 25 to 35 minutes.
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Step 5: Let stand for 1o minutes before cutting.
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Step 6: Garnish with tomatoes and parsley and serve.
Nutritional Facts
- 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