Rating: 4 stars
4 Ratings
  • 5 star values: 2
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0

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

Recipe by Cooking Light January 1998

Gallery

Recipe Summary test

Yield:
6 servings
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400°.

    Advertisement
  • 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°.

  • 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.

  • Reduce oven temperature to 375°.

  • 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.

Nutrition Facts

174 calories; calories from fat 34%; fat 6.6g; saturated fat 2.4g; mono fat 3.3g; poly fat 0.6g; protein 6g; carbohydrates 16.1g; fiber 1.5g; cholesterol 10mg; iron 1.5mg; sodium 175mg; calcium 73mg.
Advertisement