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

    Average Rating:

    6 Total Reviews

    Showing 1-6 of 6

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    • 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.

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    • on April 23, 2010

      WOW, such a different way to eat rice and zucchini and sooooo delish!!!! I saw this recipe in your collection and thought this sounds so cool, I gotta try it. Well I did and I am so glad about it! This will definitely be made again! The pie has a light and spongy texture and a lovely mediterranian taste. I used a mix of red and brown rice to make it more sustainable and instead of oregano I used the fresh rosemary I had on hand. It was delish! Next time I might add in some roasted garlic or onion. When assembling the pie I felt that I had plenty of liquid with only 4 eggs so went ahead with that and it worked out fab. THANK YOU SO MUCH for sharing this outstanding recipe with us, TIs! Made and reviewed for Make My Recipe #11 April 2010.

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    • on August 01, 2009

      This worked really well and its versatility is such a big plus. Great way to use up a zucchini glut ! I added a small tin of tuna as I had no mushrooms and it was a yummy meal.

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    • on November 27, 2007

      We enjoyed this pie for lunch with a salad. The pie is super easy to make and uses readily available ingredients. The vegetables used in this pie could eaasily be substituted for seasonal or veges that you have on hand. Lovely delicate flavours. This would be great for lunch on the go and leftovers could be eaten cold or warmed. Photo also being posted. Thanks Tisme for another great recipe :)

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    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
    45%
    Total Fat 10.3 g
    15%
    Saturated Fat 5.2 g
    26%
    Cholesterol 172.4 mg
    57%
    Sodium 190.4 mg
    7%
    Total Carbohydrate 18.3 g
    6%
    Dietary Fiber 1.0 g
    4%
    Sugars 2.3 g
    9%
    Protein 10.0 g
    20%

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