Yield: 8 Servings
Measure | Ingredient |
---|---|
2½ cup | Long grain rice; cooked |
1 cup | Feta cheese; crumbled* |
\N \N | 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