Gluten Free

Cheesy Squash-and-Rice Pie

Name: Cheesy Squash-and-Rice Pie
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 teaspoon black pepper; 1 1/2 cups cooked rice; 2 large egg whites, lightly beaten; 2 large eggs, lightly beaten; 3 tablespoons minced fresh chives or green onions; 1/2 cup (4 ounces) garlic and herbs reduced-fat soft spreadable cheese (such as rondele); 1/2 cup 1% low-fat milk; 1 teaspoon olive oil; 1 cup chopped onion; 3/4 teaspoon salt; 3 cups (1/4-inch-thick) sliced yellow squash (about 1/2 pound); 2 cups (1/4-inch-thick) sliced zucchini (about 1/2 pound); 1 1/2 teaspoons chopped fresh or 1/2 teaspoon dried rosemary

16 September 2026

Not yet ratedRate Recipe

Total Time45 Mins

Serves4

Per Serving$1.56

Photo coming soon

Cheesy Squash-and-Rice Pie could be just the gluten free and lacto ovo vegetarian recipe you've been looking for. One portion of this dish contains about 14g of protein, 14g of fat, and a total of 431 calories. For $1.56 per serving, this recipe covers 12% of your daily requirements of vitamins and minerals.

Gluten Free Vegetarian Onions Cheese Eggs

Method:

1
Preheat oven to 35
2
Heat oil in a large nonstick skillet over medium heat until hot.
3
Add yellow squash, zucchini, onion, and rosemary; cook 20 minutes or until vegetables are tender, stirring occasionally. Cool.
4
Combine squash mixture, rice, and chives in a large bowl; spoon into a 9-inch pie plate coated with cooking spray.
5
Combine milk and remaining ingredients; stir well with a whisk.
6
Pour over squash mixture.
7
Bake at 350 for 45 minutes or until center is set.