Roasted Vegetable-Cheese Pie-Tammy

[wilderness]

Roasted Vegetable-Cheese Pie-Tammy

Prep Time: 30 min Cook Time: 55 min Total Time: 1 hr 25 min Servings: 6 serving(s) Source: Food.com
Ingredients

2 cups cooked basmati rice or 2 cups long-grain rice

2 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

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 olive

1 tomatoes, sliced

1/2 cup Fontina cheese, divided
Directions

Preheat oven to 400°.

Combine first three ingredients. Press evenly into a 9-inch pie plate coated with cooking spray. Bake at 400° for 10 minutes.

Remove from oven. Increase oven temperature to 450°.

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 for 15 minutes or until vegetables are tender.

Remove vegetable mixture from oven. Add olives and tomato; toss gently.

Reduce oven temperature to 375°.

Sprinkle 1/4 cup fontina cheese over rice crust. Top with vegetable mixture. Sprinkle with 1/4 cup fontina cheese. Bake for 30 minutes.
Nutrition

Fat: 5.7
Calories: 159.6
Saturated Fat: 2.7
Sodium: 318.4
Fiber: 2.6
Sugar: 3.1
Carbohydrate: 20.1
Cholesterol: 14.1
Protein: 7.8