Roasted Vegetable Cheese Pie

Serves: 6

Nutrition Information Per Serving:

calories total fat sat fat protein fiber sodium (mg) carbs ww pts
190 8 3 8 3 411 23 4

recipe ingredients
2 cups cooked jasmine, basmati or long-grain rice
2 large egg whites, lightly beaten
1/4 cup grated Parmesan cheese
1 1/2 cups sliced zucchini
1 1/2 cups sliced yellow squash
1 cup thinly sliced onion
1 cup thinly sliced fennel bulb
1tsp. dried basil
1 tsp. dried oregano
1 tsp. olive oil
1/4 tsp. salt
2 garlic cloves, minced
1/4 cup chopped pitted kalamata olives
1 tomato, sliced 1/2 cup (2 ounces) Fontina cheese, divided

recipe directions
Preheat oven to 400*F. Combine first three ingredients. Press evenly into a 9-inch pie plate coated with cooking spray. Bake at 400º for 10 minutes. Remove from oven. Increase oven temperature to 450*F. 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. 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 at 375* for 30 minutes.


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