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Zucchini-and-Feta Gratin

Yield 8 servings

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

Nutrition 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

How to Make It

  1. Preheat oven to 375°.

  2. 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.