Rice and Zucchini Cheese Pie

September is the month when the heat begins to cool off, and the cravings for comfort food begin. This crustless zucchini and rice pie is a hot and cheesy vegetarian dish straight out of the oven. Have this easy-to-make meal for dinner for those cooler nights.

By Jean Kressy

This article has been posted with permission and originally appeared as, “Crustless Rice and Zucchini Pie

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Yes, it’s the month for pumpkin spiced lattes and autumn everything. Hopefully there’s not a heatwave where you are, because this crustless zucchini and rice cheese pie is meant to warm your belly, not your forehead.

Rice and Zucchini Cheese Pie
 
Author:
Recipe Type: Vegetarian
Serves: 4 servings
Ingredients
  • 2 eggs lightly beaten
  • 1cup milk
  • 2¼cups cooked long-grain brown rice
  • 1½cups grated zucchini, water squeezed out
  • 3tablespoons finely chopped flat-leaf parsley
  • ½teaspoon salt
  • ⅛teaspoon pepper
  • 1cup (4 oz) shredded sharp cheddar cheese, divided
Instructions
  1. Preheat oven to 375°F. Coat a 9-inch pie plate with cooking spray.
  2. In a large bowl whisk eggs and milk. Stir in rice, zucchini, parsley, salt, pepper and ½ cup cheese. Pour into pie plate. Sprinkle with remaining ½ cup cheese.
  3. Bake 30 minutes or until a knife inserted in middle comes out clean. Let stand 10 minutes before serving.

 

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