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Roasted Vegetable-Cheese Pie

  • 6servings
  • 174calories

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Source: www.myrecipes.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B1, B2, B3, B9, B12, C, P
MineralsNatrium, Fluorine, Chromium, Silicon, Calcium, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 cups cooked jasmine, basmati, or long-grain rice

  2. 2 large egg whites, lightly beaten

  3. 1/4 cup grated Parmesan cheese

  4. Cooking spray

  5. 1 1/2 cups sliced zucchini

  6. 1 1/2 cups sliced yellow squash

  7. 1 cup thinly sliced onion

  8. 1 cup thinly sliced fennel bulb (about 1 small bulb)

  9. 1 teaspoon dried basil

  10. 1 teaspoon dried oregano

  11. 1 teaspoon olive oil

  12. 1/4 teaspoon salt

  13. 2 garlic cloves, crushed

  14. 1/4 cup chopped pitted kalamata olives

  15. 1 tomato, sliced

  16. 1/2 cup (2 ounces) fontina cheese, divided

Instructions Jump to Ingredients ↑

  1. Preheat oven to 400°.

  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°.

  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.

  4. Reduce oven temperature to 375°.

  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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