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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 8 |
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This recipe was printed in Sunset Magazine . Ingredients:
2 1/2 cups hot cooked long-grain rice |
1 cup crumbled feta cheese, divided (4 ounces) |
cooking spray |
4 cups sliced zucchini, 1/4 inch thick (about 1 & 1/2 lbs.) |
1/2 teaspoon salt |
1/8 teaspoon pepper |
1 dash ground nutmeg |
3 large eggs, slightly beaten |
Directions:
1. Preheat oven to 375 degrees.
2. Combine rice and 1/2 cup feta cheese in a bowl, and press into a 10 inch quiche dish or pie plate coated with cooking spray.
3. Steam zucchini slices, covered, for 5 minutes.
4. Press zucchini slices gently between paper towels until barely moist.
5. Combine zucchini, 1/2 cup feta cheese, salt and pepper in a medium bowl, and arrange zucchini mixture evenly over rice.
6. Combine nutmeg and eggs, stir well with wire whisk.
7. Pour over zucchini mixture.
8. Bake 375 degrees for 40 minutes.
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