Cheesy Squash and Rice Pie

Yield: 4 servings (serving size=1 wedge)
Source: Cooking Light Annual Recipes 2001
CL Comments: Instead of fried rice, try making this light vegetarian entrée with your leftover rice. The yellow and green squash are colorful, but it's fine to use all of one or the other.


1 tsp. olive oil
3 c (1/4 inch thick) sliced yellow squash (about 1/2 lb)
2 c. (1/4 inch thick) sliced zucchini (about 1/2 lb)
1 c. chopped onion
1 1/2 tsp. chopped fresh or 1/2 tsp. dried rosemary
1 1/2 c. cooked rice
3 T. minced fresh chives or green onions
cooking spray
1/2 c. 1% low fat milk (I used skim)
1/2 c. (4 oz) garlic and herbs reduced fat soft spreadable cheese (such as Rondele) (I used light Boursin)
3/4 tsp. salt
1/4 tsp black pepper
2 large eggs, lightly beaten
2 large egg whites, lightly beaten


  1. Preheat oven to 350.
  2. Heat oil in a large nonstick skillet over medium heat until hot. Add yellow squash, zucchini, onion, and rosemary; cook 20 minutes or until vegetables are tender, stirring occasionally. Cool.
  3. Combine squash mixture, rice, and chives in a large bowl; spoon into a 9 inch pie plate coated with cooking spray.
  4. Combine milk and remaining 5 ingredients; stir well with a whisk. Pour over squash mixture.
  5. Bake at 350 for 45 minutes or until center is set.


H.U: 5 per serving
Calories=262; Fat=8.6g; Protein=14g; Carb=32.6g; Fiber=3.4g; Chol=122mg; Iron=2mg; Sodium=710mg; Calcium=142mg

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