Roasted Vegetable-Cheese Pie Recipe

Name: Roasted Vegetable-Cheese Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 2 cups cooked basmati rice or 2 cups long-grain rice; 2 egg whites, lightly beaten; 1/4 cup grated parmesan cheese; cooking spray; 1 1/2 cups sliced zucchini; 1 1/2 cups sliced yellow squash; 1 cup thinly sliced onion; 1 cup thinly sliced fennel bulb; 1 teaspoon dried basil; 1 teaspoon dried oregano; 1 teaspoon olive oil; 1/4 teaspoon salt; 2 garlic cloves, crushed; 1/4 cup chopped pitted kalamata olive; 1 tomatoes, sliced; 1/2 cup Fontina cheese, divided

Servings: persons

2 2 cups cooked basmati rice or 2 cups long-grain rice
2 egg whites, lightly beaten
1/4 cup grated parmesan cheese
cooking spray
1 1/2 cups sliced zucchini
1 1/2 cups sliced yellow squash
1 cup thinly sliced onion
1 cup thinly sliced fennel bulb
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon olive oil
1/4 teaspoon salt
2 garlic cloves, crushed
1/4 cup chopped pitted kalamata olive
1 tomatoes, sliced
1/2 cup Fontina cheese, divided

1
Preheat oven to 400u00b0.
2
Combine first three ingredients. Press evenly into a 9-inch pie plate coated with cooking spray. Bake at 400u00b0 for 10 minutes.
3
Remove from oven. Increase oven temperature to 450u00b0.
4
Combine zucchini and next 8 ingredients (zucchini through garlic) in a medium bowl; stir to coat. Place vegetable mixture on a baking sheet coated with cooking spray. Bake for 15 minutes or until vegetables are tender.
5
Remove vegetable mixture from oven. Add olives and tomato; toss gently.
6
Reduce oven temperature to 375u00b0.
7
Sprinkle 1/4 cup fontina cheese over rice crust. Top with vegetable mixture. Sprinkle with 1/4 cup fontina cheese. Bake for 30 minutes.

468

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 2 2 cups cooked basmati rice or 2 cups long-grain rice, 2 egg whites, lightly beaten, 1/4 cup grated parmesan cheese, cooking spray, and more.

Yes, Roasted Vegetable-Cheese Pie falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Roasted Vegetable-Cheese Pie

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions