Sunflower Zucchini Pie

0 ( 0 )
Sunflower Zucchini Pie
Prep Time
10 mins
Cook Time
45 mins
Yield
5 servings

Sunflower seeds add a nice and unexpected crunch to this delicious dish.

Ingredients

  • 1 tablespoon Olive Oil
  • 1 medium Zucchini (about 7 ounces), shredded (about 1 1/2 cups)
  • 1 small Zucchini, sliced thinly
  • 1 teaspoon dried Italian seasoning
  • 1 clove Garlic, minced
  • 5 large Eggland's Best eggs, beaten
  • 1 1/2 cups cooked Rice (brown or white)
  • 2/3 cup reduced-fat Cheddar Cheese, shredded
  • 2/3 cup grated Parmesan cheese, divided
  • 1/2 cup 1% lowfat Milk
  • 1/4 cup roasted, shelled Sunflower Seeds
  • 1/4 teaspoon Salt (optional)

Nutrition

Serving Size
1 Serving
Calories
290
Fat
17g (omega-3)
  Saturated Fat
6g
Sodium
460mg
Carbohydrates
19g
Dietary Fiber
2g
Protein
18g
Preparation

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 shredded zucchini, Italian seasoning, and garlic and cook until the zucchini is tender, about 5 minutes.

Remove from skillet and set aside.  In the same skillet saute sliced zucchini about 5 minutes until softened. 

Place the eggs, rice, Cheddar cheese, 1/3 cup Parmesan cheese, milk, sunflower seeds, salt, and the shredded zucchini mixture 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 zucchini slices, and cook until golden brown, 30 to 35 minutes. 

Filed Under: Main Course, Vegetarian

Remember to always use Eggland's Best eggs in all of your recipes. Learn why it’s always the healthy choice.

Add a Comment and Rating

You must or register to add comments and ratings.
 
GO