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Rice and Zucchini Cheese Pie

Rice and Zucchini Cheese Pie

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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.

Relish
Course Vegetarian
Servings 4 servings

Ingredients
  

  • 2 eggs lightly beaten
  • 1 cup milk
  • 2 1/4 cups cooked long-grain brown rice
  • 1 1/2 cups grated zucchini water squeezed out
  • 3 tablespoons finely chopped flat-leaf parsley
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 cup 4 oz shredded sharp cheddar cheese, divided

Instructions
 

  • Preheat oven to 375°F. Coat a 9-inch pie plate with cooking spray.
  • 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.
  • Bake 30 minutes or until a knife inserted in middle comes out clean. Let stand 10 minutes before serving.

 

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