Roasted Vegetable-Cheese Pie

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

Yield: 6 servings
Recipe from Cooking Light

More From Cooking Light

Nutritional Information

Amount per serving
  • Calories: 174
  • Calories from fat: 34%
  • Fat: 6.6g
  • Saturated fat: 2.4g
  • Monounsaturated fat: 3.3g
  • Polyunsaturated fat: 0.6g
  • Protein: 6g
  • Carbohydrate: 16.1g
  • Fiber: 1.5g
  • Cholesterol: 10mg
  • Iron: 1.5mg
  • Sodium: 175mg
  • Calcium: 73mg

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

Preparation

  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.
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