Ingredients
Units Scale
Rice Crust
- 2 cups cooked rice or cauliflower rice ( rice gets crispier)
- 2 egg whites
- 1/2 pecorino Romano, grated
Filling
- 2 cups Zucchini squash, sliced thin
- 1–2 Fennel bulbs, sliced thin
- 1 medium brown onion, sliced thin
- 3 garlic cloves, minced
- 3 Tbsp. olive oil for baking or searing veggies
- 2 tsp. Italian blend seasonings
- Sea salt and pepper to taste
Instructions
Rice Crust
- Mix all 3 ingredients together and press into your 9” pie dish
- Doubles well for a large crowd. Use a 9 x13 baker dish
- Bake for 10 min. at 350-degrees, remove and set aside.
Filling
- Preheat oven to 350-degrees
- Roast all vegetables until fork tender or softened. Or or a faster method: sear them in a pan!
- Sear and caramelize onions and fennel , remove and add zucchinis, garlic, ( mushrooms if using)
- Once cooked , set it all aside.
- Have ready grated cheese:
- 2 cups Fontina cheese, grated is what Mary used, was delicious!
- Other cheese choices, Good Night Moon or any goat cheese.
- 1/2 cup pecorino Romano
Putting it all together:
1. Cooked rice crust, sprinkle with some of the grated cheese and pecorino.
2. Top all the veggies over cheesy crust
3. Sprinkle the rest of the cheese on top
4. Bake at 350-degrees for 30 minutes or until hot and bubbles
5. Serve hot or at room temperature.
Notes
Variations;
Swap out rice, try thinly sliced red potatoes
Add any vegetables of your choosing. I love adding shiitakes or other mushrooms!
Get creative, choose what sounds good to you!