Zucchini-and-Feta Gratin

Yield: 8 servings

Ingredients

• 2 1/2  cups  hot cooked long-grain rice
• 1  cup  (4 ounces) crumbled feta cheese, divided
• Cooking spray
• 4  cups  (1/4-inch) sliced zucchini (about 1 1/2 pounds)
• 1/2  teaspoon  salt
• 1/8  teaspoon  pepper
• 1  teaspoon  dried mint flakes
• Dash of ground nutmeg
• 3  large eggs, lightly beaten

Preparation

Preheat oven to 375°.

Combine rice and 1/2 cup feta cheese in a bowl, and press into a 10-inch quiche dish or pie plate coated with cooking spray. Steam zucchini slices, covered, for 5 minutes. Press zucchini gently between paper towels until barely moist. Combine zucchini, 1/2 cup feta cheese, salt, and pepper in a medium bowl, and arrange zucchini mixture evenly over rice. Combine mint flakes, nutmeg, and eggs, and stir well with a whisk. Pour over zucchini mixture. Bake at 375° for 40 minutes.

Nutritional Information

Calories:

146 (32% from fat)

Fat:

5.2g (sat 2.7g,mono 1.4g,poly 0.4g)

Protein:

6.5g

Carbohydrate:

18.2g

Fiber:

0.6g

Cholesterol:

95mg

Iron:

1.2mg

Sodium:

331mg

Calcium:

96mg