Yield: 8 Servings
|2½ cup||Long grain rice; cooked|
|1 cup||Feta cheese; crumbled*|
|4 cups||Zucchini; sliced|
|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