Do you have an overabundance of Zucchini in your garden this year? If you do, or if you are a zucchini lover and want to find another way to showcase this vegetable here is a great way to use part of this years bounty.
Serves 10 appetizers or 10 entrées
Preparation Time: 60 minutes
2 cups cooked rice
Nonstick cooking spray
1 cup shredded Mexican four-cheese blend
3 large egg whites
1 medium yellow onion, peeled and halved
1 medium carrot, peeled and grated
1 medium zucchini, grated
1 cup chicken broth
1 large egg
1 cup skim milk
Preheat the oven to 350°F. Coat a 9" pie pan with cooking spray and set aside.
In a Prep Essentials™ Mix-N-Stor® Plus Pitcher, mix together the rice, 2 tablespoons of the cheese and 1 egg white. Press mixture over the bottom and sides of the pan. Bake uncovered, 5 minutes.
Remove from oven and cool while preparing filling.
Using the Chef Series™ Pro Chef's Knife, chop onion and set aside. Place carrot and zucchini in Chef Series™ 2 Qt. / 2L Covered Nonstick Saucepan with chicken broth and onion. Cook uncovered over medium heat for 15 minutes.
Increase heat to medium high and cook, stirring until all liquid is evaporated and vegetables are almost glazed. Transfer to a small 6-Cup/ 1.4L Wonderlier® Bowl and place in freezer to cool for 5-10 minutes.
Place remaining egg whites, and egg in Quick Shake® Container and blend with milk. Fold into the cooled vegetables and remaining cheese. Pour mixture into the rice shell and bake uncovered until the filling is puffed and set (about 30-35 minutes). Remove and cool for 15 minutes before serving.
Serving Size: 1/10 Recipe, Servings per recipe: 10, Calories 110, Calories from fat 40, Total fat 4.5g, Saturated fat 2g, Trans fat 0g, Cholesterol 30mg, Sodium 210mg, Total Carbohydrate 13g, Dietary fiber 1g, Sugar 2g, Protein 6g