Roasted Vegetable-Cheese Pie
2 cups cooked jasmine or basmati rice
2 large egg whites, lightly beaten
1/4 cup grated Parmesan cheese
1 1/2 cups sliced zucchini
1 1/2 cups sliced yellow squash
1 cup thinly sliced onion
1 cup thinly sliced fennel bulb (about 1 small bulb)
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon olive oil
1/4 teaspoon salt
2 garlic cloves, crushed
1/4 cup chopped pitted kalamata olives
1 tomato, sliced
1/2 cup (2 ounces) fontina cheese, divided
Preheat oven to 400°.
Combine first three ingredients. Press evenly into a 9-inch pie plate coated with cooking spray. Bake at 400° for 10 minutes. Remove from oven. Increase oven temperature to 450°.
Combine zucchini and next 8 ingredients (zucchini through garlic) in a medium bowl; stir to coat. Place vegetable mixture on a baking sheet coated with cooking spray. Bake at 450° for 15 minutes or until vegetables are tender. Remove vegetable mixture from oven. Add olives and tomato; toss gently.
Reduce oven temperature to 375°.
Sprinkle 1/4 cup fontina cheese over rice crust. Top with vegetable mixture. Sprinkle with 1/4 cup fontina cheese. Bake at 375° for 30 minutes.
Yield: 6 servings
CALORIES 174 (34% from fat); FAT 6.6g (sat 2.4g,mono 3.3g,poly 0.6g); PROTEIN 6g; CHOLESTEROL 10mg; CALCIUM 73mg; SODIUM 175mg; FIBER 1.5g; IRON 1.5mg; CARBOHYDRATE 16.1g
Cooking Light, JANUARY 1998