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Roasted Vegetable-cheese Pie Weight Watchers 4 Points
We've made this recipe three times in the last month, and the last batch, we made four pies and froze three of them. Delicious! photo by CinemaSalem Give a medal for this photo

Roasted Vegetable-cheese Pie Weight Watchers 4 Points

Recipes »  Main Dish  »  Quiche and Savory Pies

Delicious and low fat!

Yield: 6 Ready in 1 hours

Cuisine: AmericanMain Ingredient: Vegetables

(5, 1) 100% would make again (reviews)

Favorite favorite of 172 people 113 people Try Soon want to try


Verified by stevemur

Servings          
Original recipe makes 6
2 cupsjasmine rice; or basmati, or long grain, cooked
1/4 cupGrated Parmesan cheese
2 largeegg whites; lightly beaten
Cooking Spray
1 1/2 cupszucchini; sliced
1 1/2 cupsyellow squash; sliced
1 cuponion; thinly sliced, separated into rings
1 cupfresh fennel bulb; thinly sliced, (about 1small bulb)
1 teaspoonDried basil
1 teaspoonDried Oregano
1 teaspoonolive oil
1/4 teaspoonSalt
2 clovesgarlic; crushed
1 cuptomato; sliced
1/4 cupkalamata olives; chopped, pined
1/2 cupFontina cheese; (2 ounces) shredded, divided

Roasted Vegetable-cheese Pie Weight Watchers 4 Points Preparation

Preheat oven to 400.

Combine rice, Parmesan cheese, and egg whites in a bowl, and stir well.

Press rice mixture evenly into a 9-inch pie plate coated with cook?ing spray.

Bake at 400 for 10 minutes or until rice mixture is set. Remove from oven.

Increase oven temperature to 450.

Combine zucchini and next 8 ingredients in a bowl; toss well.

Place vegetable mixture on a bak?ing sheet coated with cooking spray. Bake at 450 for 15 minutes or until vegetables are tender. Combine vegetable mixture, tomato, and olives toss gently.

Reduce oven temperature to 375?.

Sprinkle 1/4 cup fontina cheese over rice crust; top with vegetable mixture.

Sprinkle remaining 1/4 cup fontina cheese over vegetable mixture. Bake, uncovered, at 375 for 30 minutes.

Notes

Although any kind of rice will do, we suggest us?ing the aromatic jasmine or basmati variety.

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  • We've made this recipe three times in the last month, and the last batch, we made four pies and froze three of them. Delicious! photo by CinemaSalem CinemaSalem

    • Calories Per Serving: 393
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    Roasted Vegetable-cheese Pie Weight Watchers 4 Points Reviews

    Give it a rating Would you make it again?   [please sign in to add your comment]
    Although any kind of rice will do, we suggest us?ing the aromatic jasmine or basmati variety.

    [I posted this recipe.]
    5 years, 4 months, 3 weeks, 6 days, 2 hours, 24 minutes ago

    Tags

    1. Vegetarian
    2. Meatless
    3. Bake
    4. Vegetables
    5. American
    6. Dinner
    7. Fall
    8. Savory

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