Roasted Vegetable-Cheese Pie

Name: Roasted Vegetable-Cheese Pie
Yield: 6 servings
Ingredients: 2 cups cooked jasmine, basmati, or long-grain rice; 2 large egg whites, lightly beaten; 1/4 cup grated Parmesan cheese; Cooking spray; 1 1/2 cups sliced zucchini; 1 1/2 cups sliced yellow squash; 1 cup thinly sliced onion; 1 cup thinly sliced fennel bulb (about 1 small bulb); 1 teaspoon dried basil; 1 teaspoon dried oregano; 1 teaspoon olive oil; 1/4 teaspoon salt; 2 garlic cloves, crushed; 1/4 cup chopped pitted kalamata olives; 1 tomato, sliced; 1/2 cup (2 ounces) fontina cheese, divided

3 Reviews

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Yield

6 servings

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

Ingredients

2 cups cooked jasmine, basmati, or long-grain rice
2 large egg whites, lightly beaten
1/4 cup grated Parmesan cheese
Cooking spray
1 1/2 cups sliced zucchini
1 1/2 cups sliced yellow squash
1 cup thinly sliced onion
1 cup thinly sliced fennel bulb (about 1 small bulb)
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon olive oil
1/4 teaspoon salt
2 garlic cloves, crushed
1/4 cup chopped pitted kalamata olives
1 tomato, sliced
1/2 cup (2 ounces) fontina cheese, divided

How to Make It

Step 1

Preheat oven to 400°.

Step 2

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°.

Step 3

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.

Step 4

Reduce oven temperature to 375°.

Step 5

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.

Ratings & Reviews

drm0426's Review

2013-04-12T20:23:38-04:00 Ltoeat

Yummmmm.

fit4youffy's Review

2011-12-01T17:53:55-05:00 fit4youffy

I think this was very good. I cooked the rice crust 15' though to make it a little crunchier in the end. I also added small red beans for some protein. Next time I might add some fresh herbs but overall I thought this had a lot of flavor and was a great way to eat veggies. My 16 year old thought it was delicious and different!

Ltoeat's Review

2009-01-26T02:20:10-05:00 drm0426

It was okay. It's a good way to entice people to eat more vegetables and it looks good in a pie dish. The rice crust did not add to the dish.

Roasted Vegetable-Cheese Pie

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drm0426's Review

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Ltoeat's Review

Roasted Vegetable-Cheese Pie

Ingredients

Nutritional Information

How to Make It

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