Zucchini Rice Pie Recipes

ZUCCHINI PIE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 10x6-inch pan or a 12-inch pie plate.
• In a medium mixing bowl, combine zucchini, onion, eggs, buttermilk baking mix, vegetable oil, Parmesan cheese, marjoram, parsley and pepper; mix well. Spread into the prepared baking dish.
• Bake for 30 minutes, or until lightly brown.

ZUCCHINI PIE WITH PARMESAN RICE CRUST

Steps:

• Preheat oven to 400°; spray a 13 x 9 inch ovenproof baking dish with non-stick cooking spray.
• In a saute pan, melt the butter, add in the onion and garlic; cook, stirring, until the onion is soft, about 2-3 minutes.
• Add in zucchini, and cook until the zucchini is no longer giving off moisture, about 4-6 minutes.
• Season with salt, pepper, and Tabasco.
• Sprinkle with the flour and cook, whisking, for 2 minutes.
• Gradually stir in the broth, whisking until smooth.
• Add in cream, and bring to a boil.
• Pour the zucchini mixture into the casserole dish; sprinkle with the rice and then the cheese.
• Bake for 25-30 minutes, until the rice is tender and the cheese is golden.

ZUCCHINI RICE PIE

Steps:

• In saucepan saute onion, mushrooms,.
• zucchini, basil and oregano in the butter or magarine on medium heat, until tender (not brown.).
• Stir in the rice, eggs, milk, and half the cheese (N.B. Half cheese). Turn mixture into a well buttered 23cm pie plate and sprinkle with remaining cheese.
• Bake uncovered at 180dg until set, approx 25 to 35 minutes.
• Let stand for 1o minutes before cutting. Garnish with tomatoes and parsley.