1 1/2 cups cooked brown rice
1 1/2 medium zucchini
2 tablespoons canned chopped green chiles
1 cup shredded reduced-fat sharp cheddar cheese
1 cup skim milk
2 eggs
3 egg whites
1/4 teaspoon freshly-ground black pepper
Directions: one line for each direction. When saved the lines will be numbered.
Preheat the oven to 375 degrees. Spray a 9-inch pie plate with nonstick cooking spray.
With moistened hands, press the rice evenly onto the bottom and up the sides of the pie plate. Top evenly with the zucchini and chiles.
In a medium bowl, combine 1/2 cup of the cheese, the milk, eggs, egg whites and pepper. Pour over the zucchini mixture; sprinkle evenly with the remaining 1/2 cup of the cheese.
Bake until the top is golden and a knife inserted in the center comes out clean, about 45 minutes. Let stand 5 minutes before serving.
This recipe yields 6 servings.
Per Serving: 175 Calories, 5 g Total Fat, 3 g Saturated Fat, 85 mg Cholesterol, 236 mg Sodium, 18 g Total Carbohydrate, 0 g Dietary Fiber, 13 g Protein, 239 mg Calcium.
Serving Provides: 1 Bread, 2 Protein/Milk.
Points Per Serving: 4.
Nutrition Facts
Servings Per Recipe: 6
Amount Per Serving
Calories: 109
Calories from Fat 18.3%
Total Fat
2g
Cholesterol
71mg
Sodium
74mg
Carbohydrate
15g
Dietary Fiber
1g
Protein
7g
Points 3
Exchanges: 1/2 Grain(Starch)
Rating: ()
Added On: February 29, 2008
* "Simply the Best: 250 Prizewinning Family Recipes" by Weight Watchers
