Zucchini and feta gratin
8 Servings
Ingredients
| Quantity | 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 |
Directions
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