| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains, Dairy, Eggs | Tried, Low cal, Low fat, Vegetables, Rice | 8 | Servings | |
INGREDIENTS
| 2 1/2 | c | Long grain rice; cooked |
| 1 | c | Feta cheese; crumbled* |
| Cooking spray | ||
| 4 | c | Zucchini; sliced |
| 1/2 | ts | Salt |
| 1/8 | ts | Pepper |
| 1 | ts | Dried mint flakes |
| 1 | ds | Ground nutmeg |
| 3 | lg | Eggs; lightly beaten |
INSTRUCTIONS
1. Preheat oven to 375 2. Combine cooked rice and 1/2 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 <[email protected]> on Feb 28, 1998
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