Ingredients:
1 cup rice
2 tbsp crumbled corn flakes
2 tbsp oleo, melted
1 lb zucchini, sliced
2 cups grated jack cheese
1 cup ricotta cheese
3 eggs
3/4 tsp salt
1/8 tsp pepper
1/2 tsp basil
1/2 tsp oregano
1/4 tsp garlic powder
1/2 cup half & half
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Method:
Prepare rice as direted on package. Allow to cool.
Preheat oven to 350°F
Generously butter a 10-inch pie pan. Sprinkle the bottom and sides with corn flack crumbs,
shaking the pan to distribute evenly. Press rice over bottom on up sides with the back of a
spoon to form a shell.
In large skillet, sauté zucchini in melted butter until tender but still crisp. Arrange half the
zucchini around the bottom of pie shell and sprinkle iwth jack chese.
Beat eggs; add half & half, ricotta, salt, papper, oregano, basil and garlic powder; blend
until smooth. Pour mixture into rice shell, arrange remaining zucchini on top.
Bake until a knife inserted int he center comes out clean, about 55 to 60 minutes. serve hot or cold.
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