Zucchini and Feta Gratin

Yield: 8 (serving size = 1 wedge)
Source: Cooking Light March, 1998, p. 101
Comments: Think POTENTIAL with this recipe. The rice crust is bland (compared to that of the Artichoke Quiche with Rice Crust), but it can be doctored up with what I think will be great results. I will make this again because I like the filling, but next time, I will add a clove of minced garlic, some salt, and a sprinkle of parmesan to the crust. If you use 1/2 c. eggbeaters plus 1 egg (instead of 3 eggs), brown rice, and reduced fat feta, this is 2 pts per serving or 6 servings for 3 pts.


2 1/2 c. hot cooked long grain rice
1 c. (4 oz) crumbled feta cheese, divided
cooking spray
4 c. (1/4 inch) sliced zucchini (about 1 1/2 lb)
1/2 tsp. salt
1/8 tsp. pepper
1 tsp. dried mint flakes (I used fresh)
dash ground nutmeg
3 large eggs, lightly beaten


  1. Preheat oven to 375.
  2. Combine rice and 1/2 c. feta cheese in a bowl, and press into a 10 inch quiche dish or pie plate coated wtih cooking spray.
  3. Steam zucchini slices, covered, for 5 minutes. Press zucchini gently between paper towels until barely moist.\
  4. Combine zucchini, 1/2 c. feta, salt, and pepper in a medium bowl, and arrange zucchini mixture evently over rice. (I just layered it all.)
  5. Combine mint flakes, nutmeg, and eggs, and stir well with a whisk. Pour over zucchini mixture.
  6. Bake at 375 for 40 minutes. Cut into 8 wedges.


Healthy Units: 3 (see note)
Cal=146; Fat=5.2g; Protein=6.5g; Carb=18.2g; Fiber=.6g; Chol=95mg; Iron=1.2mg; Sodium=331mg; Calcium=96mg

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