Cheesy Squash-and-Rice Pie |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
|
Ingredients:
1 teaspoon olive oil |
3 cups (1/4-inch-thick) sliced yellow squash (about 1/2 pound) |
2 cups (1/4-inch-thick) sliced zucchini (about 1/2 pound) |
1 cup chopped onion |
1 1/2 teaspoons chopped fresh or 1/2 teaspoon dried rosemary |
1 1/2 cups cooked rice |
3 tablespoons minced fresh chives or green onions |
cooking spray |
1/2 cup 1% low-fat milk |
1/2 cup (4 ounces) garlic and herbs reduced-fat soft spreadable cheese (such as rondele) |
3/4 teaspoon salt |
1/4 teaspoon black pepper |
2 large eggs, lightly beaten |
2 large egg whites, lightly beaten |
Directions:
1. Preheat oven to 350°.
2. Heat oil in a large nonstick skillet over medium heat until hot. Add yellow squash, zucchini, onion, and rosemary; cook 20 minutes or until vegetables are tender, stirring occasionally. Cool.
3. Combine squash mixture, rice, and chives in a large bowl; spoon into a 9-inch pie plate coated with cooking spray. Combine milk and remaining ingredients; stir well with a whisk. Pour over squash mixture. Bake at 350° for 45 minutes or until center is set.
|
|