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Roasted Vegetable-Cheese Pie

Yield 6 servings
Although any kind of rice will do, we suggest the aromatic jasmine or basmati varieties.

Ingredients

  • 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

Nutrition 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

How to Make It

  1. Preheat oven to 400°.

  2. 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°.

  3. 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.

  4. Reduce oven temperature to 375°.

  5. 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.