Cheese, please! Rice and zucchini pie is a perfect fall dinner option
This brown rice and grated zucchini pie, like a quiche without a crust, is a terrific dish to serve for brunch, lunch or supper. The large holes of a hand-held box grater work well for grating the zucchini. Cook the rice ahead so it’s at room temperature when you add it to the other ingredients, and allow the pie about 10 minutes between the time it comes out of the oven and serving. The extra cooling time makes it easier to cut neat wedges. Serve the pie with a side of sliced tomatoes or fresh fruit and whole-grain bread. Leftovers, heated in the microwave, make someone a delicious breakfast.
- 2 eggs, lightly beaten
- 1 cup milk
- 2 ¼ cups cooked long-grain brown rice, room temperature
- 1 ½ cups grated zucchini, water squeezed out
- 3 tablespoons finely chopped fresh flat-leaf parsley
- ¾ teaspoon dried dill weed
- ½ teaspoon salt
- 1⁄8 teaspoon coarse ground black pepper
- 1 cup (4 ounces) shredded sharp cheddar cheese, divided
Preheat oven to 375 degrees Fahrenheit. Coat a 9-inch pie plate with cooking spray.
In a large bowl whisk eggs and milk. Stir in rice, zucchini, parsley, dill, salt, pepper and ½ cup cheese. Pour into pie plate. Sprinkle with remaining ½ cup cheese.
Bake 30 minutes or until knife inserted in middle comes out clean. Let stand 10 minutes before serving. Serves 4.
— Recipe by Jean Kressy