I enjoy trying new recipes so I do not have a lot of repeat recipes in a dinner rotation. This Zucchini and Cheese Pie is one recipe that has been in my menu rotation for many years. It is adapted from Cooking Light’s Roasted Vegetable-Cheese Pie. Before I married, I made the recipe as provided by Cooking Light. Since my husband does not like several ingredients in the original recipe I slightly changed this dish. My current version has only one vegetable (zucchini) and more cheese. It is not as healthy as the original but I recommend both recipes.
Adapted from Cooking Light
- 2 cups cooked jasmine, basmati, or long-grain rice
- 2 large egg whites, lightly beaten
- 1/4 cup grated Parmesan cheese
- Cooking spray
- 2 small zucchini, sliced
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1 teaspoon olive oil
- Freshly grind salt and pepper to taste
- 4 ounces sharp cheddar cheese (or cheese of your choice that melts well)
Preheat oven to 400°.
Combine rice, egg whites and Parmesan cheese. 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, basil, oregano, olive oil, salt and pepper in a medium bowl; stir to coat. Place zucchini mixture on a baking sheet coated with cooking spray. Bake at 450° for 15 minutes or until zucchini is tender. Remove zucchini mixture from oven.
Reduce oven temperature to 375°.
Sprinkle half of cheese (2 ounces) over rice crust. Top with vegetable mixture. Sprinkle with remaining half of cheese (2 ounces). Bake at 375° for about 25 – 30 minutes.
I like to serve it with fruit and milk.
Baked Rice Crust with Cheese
Completed Zucchini and Cheese Pie