Rating: 3 stars
1 Ratings
  • 5 star values: 0
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Recipe by Cooking Light June 2000

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Yield:
4 servings (serving size: 1 wedge).
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Ingredients

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Directions

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  • Preheat oven to 350°.

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  • Heat oil in a large nonstick skillet over medium heat until hot. Add yellow squash, zucchini, onion, and rosemary; cook 20 minutes or until vegetables are tender, stirring occasionally. Cool.

  • Combine squash mixture, rice, and chives in a large bowl; spoon into a 9-inch pie plate coated with cooking spray. Combine milk and remaining ingredients; stir well with a whisk. Pour over squash mixture. Bake at 350° for 45 minutes or until center is set.

Nutrition Facts

262 calories; calories from fat 30%; fat 8.6g; saturated fat 3.8g; mono fat 3.2g; poly fat 0.8g; protein 14g; carbohydrates 32.6g; fiber 3.4g; cholesterol 122mg; iron 2mg; sodium 710mg; calcium 142mg.
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