Cheesy Squash-and-Rice Pie

Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 262
  • Calories from fat: 30%
  • Fat: 8.6g
  • Saturated fat: 3.8g
  • Monounsaturated fat: 3.2g
  • Polyunsaturated fat: 0.8g
  • Protein: 14g
  • Carbohydrate: 32.6g
  • Fiber: 3.4g
  • Cholesterol: 122mg
  • Iron: 2mg
  • Sodium: 710mg
  • Calcium: 142mg


  • 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


  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.
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