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Creamy Zucchini and Rice Gratin



1 tablespoon olive oil, divided
1 cup chopped onion
7 cups finely chopped zucchini (about 2 pounds)
2 large garlic cloves, minced
1/4 teaspoon salt
1/8 teaspoon pepper
1-1/2 cups cooked Arborio or other short-grain rice (about 1/2 cup uncooked rice)
1/2 cup chopped fresh parsley
1/2 cup egg substitute
1/3 cup crumbled feta cheese
1 teaspoon fresh or 1/4 teaspoon dried thyme
Cooking spray
1/4 cup fresh breadcrumbs

Preheat oven to 375 degrees.
Heat 1 teaspoon oil in a large nonstick skillet over medium heat. Add onion; sauté 3 minutes or until tender. Add zucchini, garlic, salt, and pepper; sauté 10 minutes or until zucchini is tender. Spoon zucchini mixture into a large bowl using a slotted spoon; cool slightly.

Add rice, parsley, egg substitute, feta, and thyme to zucchini mixture; stir well. Spoon zucchini mixture into a 2-quart baking dish coated with cooking spray. Sprinkle breadcrumbs evenly over top; drizzle with 2 teaspoons oil. Bake at 375 degrees for 45 minutes or until set.

Yield: 4 servings (serving size: 1 cup).

Nutritional Information: CALORIES 248 (30% from fat); FAT 8.3g (sat 3.4g, mono 3.5g, poly 0.6g); PROTEIN 11g; CARB 34g; FIBER 2.7g; CHOL 17mg; IRON 3.3mg; SODIUM 430mg; CALC 164mg




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This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.