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.
Although any kind of rice will do, we suggest us?ing the aromatic jasmine or basmati variety.
|Serving Size: 1 Serving (278g)|
|Recipe Makes: 6|
|Calories from Fat: 52 (13%)|
|Amt Per Serving||% DV|
|Total Fat 5.8g||8 %|
|Saturated Fat 2.8g||14 %|
|Monounsaturated Fat 2g|
|Polyunsanturated Fat 0.5g|
|Cholesterol 14.6mg||4 %|
|Sodium 295.7mg||10 %|
|Potassium 523.3mg||14 %|
|Total Carbohydrate 66.9g||20 %|
|Dietary Fiber 3g||12 %|
|Sugars, other 63.9g|
|Protein 17.6g||25 %|
Powered by: USDA Nutrition Database
Calories per serving: 393