Crustless Rice and Zucchini Pie

Rice And Zucchini Pie
Teresa Blackburn
  • Yield: 4 servings


2 eggs lightly beaten
1cup milk

2 1/4cups cooked long-grain brown rice
1 1/2cups grated zucchini, water squeezed out
3tablespoons finely chopped flat-leaf parsley
1/2teaspoon salt
1/8teaspoon pepper

1cup (4 oz) shredded sharp cheddar cheese, divided


  1. Preheat oven to 375°F. Coat a 9-inch pie plate with cooking spray.
  2. 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.
  3. Bake 30 minutes or until a knife inserted in middle comes out clean. Let stand 10 minutes before serving.

Nutritional Info *per serving

  • Calories 310
  • Fat 14g
  • Cholesterol 140mg
  • Sodium 540mg
  • Carbohydrate 31g
  • Fiber 2g
  • Protein 15g