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    You are in: Home / Recipes / Zucchini Rice Pie Recipe
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    Zucchini Rice Pie

    Zucchini Rice Pie. Photo by Posiespocketbook

    1/4 Photos of Zucchini Rice Pie

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    Total Time:

    Prep Time:

    Cook Time:

    50 mins

    20 mins

    30 mins

    Tisme's Note:

    I found this recipe years ago. Anyone who grows zucchin will know -- you are always looking for something different !!! If you like zucchini slice, heres another for you to try!! A great side dish.

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    Units: US | Metric


    1. 1
      In saucepan saute onion, mushrooms,.
    2. 2
      zucchini, basil and oregano in the butter or magarine on medium heat, until tender (not brown.).
    3. 3
      Stir in the rice, eggs, milk, and half the cheese (N.B. Half cheese). Turn mixture into a well buttered 23cm pie plate and sprinkle with remaining cheese.
    4. 4
      Bake uncovered at 180dg until set, approx 25 to 35 minutes.
    5. 5
      Let stand for 1o minutes before cutting. Garnish with tomatoes and parsley.

    Ratings & Reviews:

    • on June 28, 2011


      Definitely a great way to use zucchini, it's not my favourite vegetable but it tends to be cheap and plentiful so I go on buying it! I didn't use the mushrooms, really don't like them, but otherwise, as directed, and it turned out perfectly, a very tasty 'quiche' and a lovely supper. Because we were only 2 I had some left, and that disappeared when my daughters boyfriend came to fetch her in the morning and said yes, he'd love a cup of tea and some quiche ..... no need to worry about leftovers in our house, ha ha! Thank you Tisme, loved this recipe. Incidentally, I did prepare rice especially for the recipe, but it was quickly done while I was busy with other prep, and I then had extra rice in the fridge ready for Fried Rice later in the week!

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    • on June 09, 2011


      Tasty--used yellow squash, broccoli, and leek (no mushrooms) and put the tomato in the pie instead of a garnish. Used Edam cheese. This was good!

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    • on March 26, 2011


      This was a great way to use up my left over rice. I did add fresh corn and diced green bell peppers from my garden, rather than the mushrooms. Like one other user suggested I only used 4 eggs. Turned out great. A nice light dinner.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (6)


    Nutritional Facts for Zucchini Rice Pie

    Serving Size: 1 (184 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 206.9
    Calories from Fat 93
    Total Fat 10.3 g
    Saturated Fat 5.2 g
    Cholesterol 172.4 mg
    Sodium 190.4 mg
    Total Carbohydrate 18.3 g
    Dietary Fiber 1.0 g
    Sugars 2.3 g
    Protein 10.0 g

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