1 tbsp. butter or margarine
1 small onion, chopped
One 10 fl. oz. (284 mL) can sliced mushrooms
1-1/2 c. cooked rice
2 c. grated zucchini
1/2 tsp. (2 mL) each basil, oregano, garlic powder
Salt and pepper, to taste
1/4 c. (60 mL) commercial Parmesan cheese powder
Preheat oven to 375 deg. F. In medium skillet on medium heat, melt butter. Sauté butter or margarine with onion until tender. Add combined rice, zucchini, basil, oregano, and garlic powder, mixing well with onion and mushrooms. Press into spray-greased 9-in. (23 cm) pie plate. Cool to room temperature.
Beat 3-to-4 eggs with salt and pepper. Pour over rice mixture pressed into pie plate. Sprinkle with Parmesan. Bake 30-to-35 min. Cool 5 min. before slicing. Serves 6.
|Piping hot: Zucchini Pie.|