Zucchini and feta gratin

Yield: 8 Servings

Measure Ingredient
2½ cup Long grain rice; cooked
1 cup Feta cheese; crumbled*
Cooking spray
4 cups Zucchini; sliced
½ teaspoon Salt
⅛ teaspoon Pepper
1 teaspoon Dried mint flakes
1 dash Ground nutmeg
3 larges Eggs; lightly beaten

1. Preheat oven to 375

2. Combine cooked rice and ½ cup of the Feta Notes: I was pleasantly surprised at how good this was. Will make again.

Made a few changes from the original recipes as follows: * I used low fat feta cheese instead of the regular to reduce the fat content even more.

Instead of Mint and Nutmeg I used Hot Sauce (quite a few dashes) and a few red pepper flakes. Sprinkled a little paprika on top, but will use my Blackening spice blend next time.

Formatted and Busted by RecipeLu Recipe by: Cooking Light March 1998 - Pg. 101 Posted to recipelu-digest by RecipeLu <recipelu@...> on Feb 28, 1998

Similar recipes