Cheesy Squash-and-Rice Pie

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

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.