Sunflower Zucchini Pie
Makes 5 Servings
Ingredients
- 1 tablespoon olive oil
- 1 medium zucchini (about 7 ounces), shredded (about 1 1/2 cups)
- 1 teaspoon dried Italian seasoning
- 1 clove garlic, minced
- 5 large eggs, beaten
- 1 1/2 cups cooked rice (brown or white)
- 2/3 cup preshredded reduced-fat Cheddar cheese
- 2/3 cup grated Parmesan cheese, divided
- 1/2 cup 1% lowfat milk
- 1/4 cup roasted, shelled sunflower seeds
- 1/4 teaspoon salt
Directions
- Preheat the oven to 375°F. Lightly oil or coat a 9-inch pie plate with nonstick cooking spray and set aside.
- Heat the oil in a large nonstick skillet over medium-high heat. Add the zucchini, Italian seasoning, and garlic and cook until the zucchini is tender, about 5 minutes.
- Place the eggs, rice, Cheddar cheese, 1/3 cup Parmesan cheese, milk, sunflower seeds, salt, and the cooked zucchini in a large bowl and stir to combine.
- Pour the mixture into the prepared pie plate, top with the remaining 1/3 cup Parmesan cheese, and cook until golden brown, 30 to 35 minutes.