Serves: 5
Total Calories: 805

1 tablespoon canola oil
4 cups thinly sliced, unpeeled zucchini (about 1 1/2 pounds)
1 cup chopped onion, fresh or frozen
2 tablespoons dried parsley flakes
1/2 teaspoon black pepper
1/4 teaspoon salt
1/4 teaspoon garlic powder
1/2 teaspoon dried basil
1/4 teaspoon dried oregano
2 large eggs
1 1/2 cups shredded reduced-fat Muenster cheese or mozzarella cheese
1 (9-inch) Brown Rice Crust
2 teaspoons Dijon style mustard
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Brown Rice Crust:
2 cups cooked brown rice, or 1 (8.8-ounce) package 90-second prepared brown rice
1 large egg, beaten
1 tablespoon grated Parmesan cheese

Preheat oven to 375°. Spray a large skillet with cooking spray. Add oil to skillet; heat 1–2 minutes. Add zucchini and onion; cook until tender, about 10 minutes. Add parsley, pepper, salt, garlic powder, basil, and oregano; stir to mix.

In a large mixing bowl, blend eggs and cheese. Add zucchini mixture to egg-cheese mixture; stir to combine. Spread prepared Brown Rice Crust with mustard. Pour zucchini mixture evenly into crust. Bake in 375° oven for 18–20 minutes or until knife inserted in center comes out clean. Let stand 10 minutes before cutting into wedges to serve. Serve hot.

Brown Rice Crust:
In mixing bowl, combine rice, egg, and Parmesan cheese; stir to mix. Press firmly into prepared 9-inch pie plate. Bake in 375° oven for 3 minutes. Fill with desired filling and continue baking according to recipe instructions.

Nutritional Facts:

Serves: 5
Total Calories: 805
Calories from Fat: 439

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