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Cheesy Squash-and-Rice Pie

Yield 4 servings (serving size: 1 wedge).

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

Nutrition 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

How to Make It

  1. Preheat oven to 350°.

  2. 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.

  3. 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.