Roasted Vegetable-Cheese Pie

By Lv2Cook

Ingredients

• 2 cups cooked jasmine, basmati or long-grain rice
• 2 large egg whites lightly beaten
• 1/4 cup grated Parmesan cheese
• Cooking spray
• 1 1/2 cups sliced zucchini
• 1 1/2 cups sliced yellow squash
• 1 cup thinly sliced onion
• 1 cup thinly sliced fennel bulb (about 1 small bulb)
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1 teaspoon olive oil
• 1/4 teaspoon salt
• 2 garlic cloves crushed
• 1/4 cup chopped pitted kalamata olives
• 1 tomato sliced
• 1/2 cup (2 ounces) Fontina cheese divided

Details

Servings 1

Preparation

Step 1

Preheat oven to 400º.

Combine first three ingredients. Press evenly into a 9-inch pie plate coated with cooking spray. Bake at 400º for 10 minutes. Remove from oven. Increase oven temperature to 450º.

Combine zucchini and next 8 ingredients (zucchini through garlic) in a medium bowl; stir to coat. Place vegetable mixture on a baking sheet coated with cooking spray. Bake at 450º for 15 minutes or until vegetables are tender. Remove vegetable mixture from oven. Add olives and tomato; toss gently.

Reduce oven temperature to 375º.

Sprinkle 1/4 cup Fontina cheese over rice crust. Top with vegetable mixture. Sprinkle with 1/4 cup Fontina cheese. Bake at 375º for 30 minutes.