Roasted Vegetable-Cheese Pie

3 Reviews
ADD YOUR REVIEW
Yield
6 servings
January 1998
RECIPE BY Cooking Light

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

Nutritional Information

  • Calories 174
  • Caloriesfromfat 34%
  • Fat 6.6g
  • Satfat 2.4g
  • Monofat 3.3g
  • Polyfat 0.6g
  • Protein 6g
  • Carbohydrate 16.1g
  • Fiber 1.5g
  • Cholesterol 10mg
  • Iron 1.5mg
  • Sodium 175mg
  • Calcium 73mg

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.

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Ratings & Reviews

drm0426's Review

Ltoeat
April 13, 2013
Yummmmm.

fit4youffy's Review

fit4youffy
December 01, 2011
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

drm0426
January 26, 2009
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.
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