Roasted Vegetable-Cheese Pie

Although any kind of rice will do, we suggest the aromatic jasmine or basmati varieties.


6 servings

Recipe from

Cooking Light

Nutritional Information

Calories 174
Caloriesfromfat 34 %
Fat 6.6 g
Satfat 2.4 g
Monofat 3.3 g
Polyfat 0.6 g
Protein 6 g
Carbohydrate 16.1 g
Fiber 1.5 g
Cholesterol 10 mg
Iron 1.5 mg
Sodium 175 mg
Calcium 73 mg


2 cups cooked jasmine, basmati, or long-grain rice
2 large egg whites, lightly beaten
1/4 cup grated Parmesan cheese
Cooking spray
1 1/2 cups sliced zucchini
1 1/2 cups sliced yellow squash
1 cup thinly sliced onion
1 cup thinly sliced fennel bulb (about 1 small bulb)
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon olive oil
1/4 teaspoon salt
2 garlic cloves, crushed
1/4 cup chopped pitted kalamata olives
1 tomato, sliced
1/2 cup (2 ounces) fontina cheese, divided


Preheat oven to 400°.

Combine first three ingredients. Press evenly into a 9-inch pie plate coated with cooking spray. Bake at 400° for 10 minutes. Remove from oven. Increase oven temperature to 450°.

Combine zucchini and next 8 ingredients (zucchini through garlic) in a medium bowl; stir to coat. Place vegetable mixture on a baking sheet coated with cooking spray. Bake at 450° for 15 minutes or until vegetables are tender. Remove vegetable mixture from oven. Add olives and tomato; toss gently.

Reduce oven temperature to 375°.

Sprinkle 1/4 cup fontina cheese over rice crust. Top with vegetable mixture. Sprinkle with 1/4 cup fontina cheese. Bake at 375° for 30 minutes.

January 1998
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