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“ 
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.
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Savory Zucchini and Cheddar Rice Pie
- Total Time: 40 minutes
- Yield: 6 servings 1x
Description
A comforting and easy-to-make savory pie filled with brown rice, grated zucchini, and sharp cheddar cheese. A perfect vegetarian main course for a weeknight dinner or brunch.
Ingredients
- 2 eggs lightly beaten
- 1 cup (237ml) milk
- 2 1/4 cups (532ml) cooked long-grain brown rice
- 1 1/2 cups (355ml) grated zucchini (water squeezed out)
- 3 tablespoons (44ml) finely chopped flat-leaf parsley
- 1/2 teaspoon (2.5ml) salt
- 1/8 teaspoon (0.6ml) pepper
- 1 cup (237ml) shredded cheese
Instructions
- Preheat oven to 375°F (190°C). Coat a 9-inch (23 cm) pie plate with cooking spray.
- In a large bowl, whisk eggs and milk. Stir in rice, zucchini, parsley, salt, pepper, and 1/2 cup of the cheese. Pour the mixture into the prepared pie plate.
- Sprinkle with the remaining 1/2 cup of cheese.
- Bake for 30 minutes or until a knife inserted in the middle comes out clean.
- Let stand for 10 minutes before serving.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Cuisine: American
Frequently Asked Questions
What type of cheese works best in the Rice and Zucchini Cheese Pie?
A mix of mozzarella and parmesan is recommended for a good balance of creaminess and flavor.
How do I ensure the zucchini is properly cooked in the pie?
Make sure to sauté the zucchini until it’s tender and any excess moisture is reduced before mixing it with the rice and cheese.
Can I substitute the rice in the Rice and Zucchini Cheese Pie?
Yes, you can use quinoa or cauliflower rice as a gluten-free alternative, but adjust the cooking time accordingly.
