Cheesy Squash-and-Rice Pie

Recipe from

Cooking Light

Nutritional Information

Calories 262
Caloriesfromfat 30 %
Fat 8.6 g
Satfat 3.8 g
Monofat 3.2 g
Polyfat 0.8 g
Protein 14 g
Carbohydrate 32.6 g
Fiber 3.4 g
Cholesterol 122 mg
Iron 2 mg
Sodium 710 mg
Calcium 142 mg

Ingredients

1 teaspoon olive oil
3 cups (1/4-inch-thick) sliced yellow squash (about 1/2 pound)
2 cups (1/4-inch-thick) sliced zucchini (about 1/2 pound)
1 cup chopped onion
1 1/2 teaspoons chopped fresh or 1/2 teaspoon dried rosemary
1 1/2 cups cooked rice
3 tablespoons minced fresh chives or green onions
Cooking spray
1/2 cup 1% low-fat milk
1/2 cup (4 ounces) garlic and herbs reduced-fat soft spreadable cheese (such as rondele)
3/4 teaspoon salt
1/4 teaspoon black pepper
2 large eggs, lightly beaten
2 large egg whites, lightly beaten

Preparation

Preheat oven to 350°.

Heat oil in a large nonstick skillet over medium heat until hot. Add yellow squash, zucchini, onion, and rosemary; cook 20 minutes or until vegetables are tender, stirring occasionally. Cool.

Combine squash mixture, rice, and chives in a large bowl; spoon into a 9-inch pie plate coated with cooking spray. Combine milk and remaining ingredients; stir well with a whisk. Pour over squash mixture. Bake at 350° for 45 minutes or until center is set.

Note:

June 2000
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