Fleur de Lis

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Wednesday, August 3, 2016

Zucchini Pie with Cheesy Rice Crust



'Tis the season for zucchini! Here's a great addition to your vegetarian options.

1 cup dry instant rice
1 cup low sodium chicken broth
1 cup shredded Cheddar cheese
1 egg, beaten
1/3 cup mayonnaise
1/2 t. red pepper flakes
2 zucchini, thinly sliced
4 T. unsalted butter, melted
1/4 cup grated Parmesan cheese
1 t. dried Italian seasoning
1/4 t. kosher salt

Preheat oven to 400 degrees.

Coat a 9 inch pie plate with nonstick spray.

Combine rice, broth, Cheddar, egg, mayonnaise, and pepper flakes; pour into prepared dish.

Arrange zucchini in an overlapping spiral on top of rice mixture.

Combine butter, Parmesan, Italian seasoning, and salt; pour over zucchini.

Bake pie until bubbly and top is golden, 30 - 35 minutes; let rest 10 minutes.


From Cuisine at Home Issue No. 117

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