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| INGREDIENTS |
| 2 cups |
cooked jasmine, basmati or long-grain rice |
| 2 |
large egg whites, lightly beaten |
| ¼ cup |
grated Parmesan cheese |
| 1½ cups |
sliced zucchini |
| 1½ cups |
sliced yellow squash |
| 1 cup |
thinly sliced onion |
| 1 cup |
thinly sliced fennel bulb |
| 1 tsp. |
dried basil |
| 1 tsp. |
dried oregano |
| 1 tsp. |
olive oil |
| ¼ tsp. |
salt |
| 2 |
garlic cloves, minced |
| ¼ cup |
chopped pitted Kalamata olives |
| 1 |
tomato, sliced |
| ½ cup |
(2 oz.) Fontina cheese, divided |
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| RECIPE |
- Preheat oven to 400ºF.
- Combine rice, egg whites, and Parmesan cheese.
- Press evenly into a 9-inch pie plate coated with cooking spray.
- Bake for 10 minutes.
- Remove from oven and increase oven temperature to 450ºF.
- While rice is baking mix zucchini, squash, onion, fennel, basil, oregano, olive oil, salt and garlic well together in a medium bowl.
- 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.
- Reduce oven temperature to 375ºF.
- Add olives and tomato to roasted vegetables, toss gently.
- Sprinkle ¼ cup Fontina cheese over rice crust.
- Top with vegetable mixture.
- Sprinkle with remaining ¼ cup Fontina cheese.
- Bake at 375ºF for 30 minutes.
- Cut pie into 6 wedges.
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| SERVING SUGGESTION |
SERVING SIZE:
1 wedge
NUMBER OF SERVINGS:
6
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| NUTRITION FACTS |
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| Calories |
190 |
|
| Total Fat |
8 g |
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| Sodium |
411 mg |
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| Total Carbohydrates |
23 g |
|
| Fiber |
3 g |
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| Protein |
8 g |
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