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Crustless Rice and Zucchini Pie
A simple, crustless quiche that makes the most of the zucchini crowding gardens and groceries this time of year.
1 cup Milk
2¼ cup Cooked Long Grain Brown Rice
1½ cup Grated Zucchini
3 T Chopped Flat Leaf Parsley
½ tsp Salt
¼ tsp Freshly Ground Black Pepper
4 oz Sharp Cheddar Cheese
- Preheat oven to 375°F. Coat a 9-inch pie plate with cooking spray.
- In a large bowl whisk eggs and milk. Stir in rice, zucchini, parsley, salt, pepper and ½ cup cheese. Pour into pie plate. Sprinkle with remaining ½ cup cheese.
- Bake 30 minutes or until a knife inserted in middle comes out clean. Let stand 10 minutes before serving.