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This classic Greek dish can be prepared several hours in advance and brought to room temperature before serving. A spoonful of the Smoky Tomato Relish (page 200) makes a suitable condiment.

Joanne Weir
Recipe by Cooking Light September 2005

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Recipe Summary

Yield:
16 servings (serving size: 1 piece)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Bring water to a boil in a medium saucepan; add rice. Cover, reduce heat, and simmer 20 minutes or until liquid is absorbed. Place rice in a large bowl.

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  • Preheat oven to 325°.

  • Heat a large nonstick skillet over medium-low heat. Coat pan with cooking spray. Add leek; cover and cook 12 minutes or until tender, stirring occasionally. Remove from pan; add leek to rice. Coat pan with cooking spray; increase heat to medium. Add zucchini; cook 6 minutes or until tender, stirring occasionally. Remove from pan; add zucchini to rice. Add egg substitute and next 5 ingredients (through eggs) to rice mixture; stir until blended.

  • Pour egg mixture into an 8-inch square baking dish coated with cooking spray. Sprinkle with cheese. Bake at 325° for 35 minutes or until golden brown and set.

Nutrition Facts

60 calories; calories from fat 35%; fat 2.3g; saturated fat 0.9g; mono fat 0.6g; poly fat 0.4g; protein 3.9g; carbohydrates 6.4g; fiber 0.8g; cholesterol 54mg; iron 1mg; sodium 154mg; calcium 42mg.
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