Directions:
- Preheat oven to 400°.
- 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°.
- 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 for 15 minutes or until vegetables are tender.
- Remove vegetable mixture from oven. Add olives and tomato; toss gently.
- Reduce oven temperature to 375°.
- Sprinkle 1/4 cup fontina cheese over rice crust. Top with vegetable mixture. Sprinkle with 1/4 cup fontina cheese. Bake for 30 minutes.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 415.63 Kcal (1740 kJ) | ||
| Calories from fat | 62.7 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.97g | 11% | |
|---|---|---|---|
| Cholesterol | 16.43mg | 5% | |
| Sodium | 372.4mg | 16% | |
| Potassium | 544.64mg | 12% | |
| Total Carbs | 74.54g | 25% | |
| Sugars | 3.83g | 15% | |
| Dietary Fiber | 1.65g | 7% | |
| Protein | 11.72g | 23% | |
| Vitamin C | 27.9mg | 47% | |
| Iron | 1mg | 5% | |
| Calcium | 144.9mg | 14% | |
| Amount Per 100 g | |||
| Calories | 148.72 Kcal (623 kJ) | ||
| Calories from fat | 22.44 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.49g | 11% | |
|---|---|---|---|
| Cholesterol | 5.88mg | 5% | |
| Sodium | 133.25mg | 16% | |
| Potassium | 194.88mg | 12% | |
| Total Carbs | 26.67g | 25% | |
| Sugars | 1.37g | 15% | |
| Dietary Fiber | 0.59g | 7% | |
| Protein | 4.19g | 23% | |
| Vitamin C | 10mg | 47% | |
| Iron | 0.3mg | 5% | |
| Calcium | 51.9mg | 14% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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