Zucchini Rice Pie
Get ready to elevate your dinner game with this comforting and wholesome Zucchini Rice Pie! Perfect for weeknight meals or an impressive brunch centerpiece, this savory pie combines grated zucchini, fluffy cooked rice, and a medley of cheeses for a dish that's hearty yet light. Enhanced with aromatic sautéed onions, garlic, and a sprinkle of paprika, every bite is packed with flavor. The golden breadcrumb topping adds a satisfying crunch, while fresh parsley provides a burst of color and freshness. Best of all, it comes together in under an hour, making it both easy and delicious. This gluten-free-friendly recipe (with a simple breadcrumb swap) is a versatile, crowd-pleasing way to enjoy seasonal zucchini.
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Recipe Information
Ingredients
- 3 medium zucchini
- 2 tablespoons olive oil
- 1 small, finely diced onion
- 2 cloves, minced garlic
- 2 cups cooked white or brown rice
- 3 large eggs
- 1 cup shredded mozzarella cheese
- 0.5 cup grated Parmesan cheese
- 0.25 cup milk
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 teaspoon paprika
- 2 tablespoons, chopped fresh parsley
- 0.25 cup bread crumbs
Instructions
Preheat the oven to 375°F (190°C). Lightly grease a 9-inch pie dish with cooking spray or oil.
Grate the zucchini using a box grater and place the grated zucchini in a clean kitchen towel. Squeeze out as much moisture as possible and set aside.
Heat the olive oil in a skillet over medium heat. Add the diced onion and sauté for 3-4 minutes until softened. Add the minced garlic and cook for another minute. Remove from heat and let cool slightly.
In a large mixing bowl, combine the squeezed zucchini, cooked rice, sautéed onion and garlic, eggs, shredded mozzarella cheese, grated Parmesan cheese, milk, salt, black pepper, and paprika. Mix well until fully incorporated.
Pour the mixture into the prepared pie dish, spreading it out evenly. Sprinkle the bread crumbs on top for additional texture.
Bake in the preheated oven for 30-35 minutes, or until the top is golden brown and the pie is set in the center.
Remove the pie from the oven and let it cool for 5 minutes. Garnish with chopped fresh parsley before serving.
Slice into wedges and serve warm. Enjoy!
Nutrition Facts
Calories |
1920 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 84.4 g | 108% | |
| Saturated Fat | 33.1 g | 166% | |
| Polyunsaturated Fat | 3.2 g | ||
| Cholesterol | 684 mg | 228% | |
| Sodium | 9848 mg | 428% | |
| Total Carbohydrate | 198.4 g | 72% | |
| Dietary Fiber | 9.9 g | 35% | |
| Total Sugars | 52.3 g | ||
| Protein | 87.7 g | 175% | |
| Vitamin D | 3.7 mcg | 19% | |
| Calcium | 1639 mg | 126% | |
| Iron | 12.1 mg | 67% | |
| Potassium | 2070 mg | 44% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
