Zucchini-and-Feta Gratin

Recipe from

Cooking Light

Nutritional Information

Calories 146
Caloriesfromfat 32 %
Fat 5.2 g
Satfat 2.7 g
Monofat 1.4 g
Polyfat 0.4 g
Protein 6.5 g
Carbohydrate 18.2 g
Fiber 0.6 g
Cholesterol 95 mg
Iron 1.2 mg
Sodium 331 mg
Calcium 96 mg

Ingredients

2 1/2 cups hot cooked long-grain rice
1 cup (4 ounces) crumbled feta cheese, divided
Cooking spray
4 cups (1/4-inch) sliced zucchini (about 1 1/2 pounds)
1/2 teaspoon salt
1/8 teaspoon pepper
1 teaspoon dried mint flakes
Dash of ground nutmeg
3 large eggs, lightly beaten

Preparation

Preheat oven to 375°.

Combine rice and 1/2 cup feta cheese in a bowl, and press into a 10-inch quiche dish or pie plate coated with cooking spray. Steam zucchini slices, covered, for 5 minutes. Press zucchini gently between paper towels until barely moist. Combine zucchini, 1/2 cup feta cheese, salt, and pepper in a medium bowl, and arrange zucchini mixture evenly over rice. Combine mint flakes, nutmeg, and eggs, and stir well with a whisk. Pour over zucchini mixture. Bake at 375° for 40 minutes.

Note:

Martha Rose Shulman,

Cooking Light

March 1998
My Notes

Only you will be able to view, print, and edit this note.

Add Note