Zucchini Risotto Pie with Rosemary and Marinara Sauce
- Number of Servings: 6
Ingredients
1.5 cups arborio rice2 Tbs olive oil2 large onions (about 8 ounces each), finely chopped3 medium zucchini (about 6 ounces each), chopped3 Tbs chopped fresh rosemary, or 1 Tbs dried2 large cloves of garlicsalt and pepper to taste3 eggs, lightly beaten3/4 cup parmesan cheese (calls for freshly shredded, I used grated)1/4 cup milk3 cups marinara sauce
Makes 6 main dish servings or 8 side dish servings (calculated for 6 servings)
Preheat oven to 350F. Grease 10 inch pie plate
Boil rice for 8 minutes (will not absorb all the water, or be fully cooked). Drain, no need to rinse.
Heat oil over medium heat in a large skillet. Cook onions until soft (about 3 minutes). Add zucchini, 2/3 of the rosemary, garlic, salt and pepper. Cook, stirring, for 5 minutes. Remove from heat and let cool.
Add partially cooked rice, eggs, 1/2 cup of cheese and milk to the skillet, mix well. Transfer to pie plate.
Bake for 35 minutes or until set and beginning to brown.
Sprinkle with remaining 1/4 cup of cheese. Bake 5 minutes more or until cheese is melted.
Heat marinara with remaining rosemary to simmer. Cover, remove from heat and let stand for 10 minutes.
Cut pie into slices and serve topped with sauce.
Number of Servings: 6
Recipe submitted by SparkPeople user MYGRETCHEN.
Preheat oven to 350F. Grease 10 inch pie plate
Boil rice for 8 minutes (will not absorb all the water, or be fully cooked). Drain, no need to rinse.
Heat oil over medium heat in a large skillet. Cook onions until soft (about 3 minutes). Add zucchini, 2/3 of the rosemary, garlic, salt and pepper. Cook, stirring, for 5 minutes. Remove from heat and let cool.
Add partially cooked rice, eggs, 1/2 cup of cheese and milk to the skillet, mix well. Transfer to pie plate.
Bake for 35 minutes or until set and beginning to brown.
Sprinkle with remaining 1/4 cup of cheese. Bake 5 minutes more or until cheese is melted.
Heat marinara with remaining rosemary to simmer. Cover, remove from heat and let stand for 10 minutes.
Cut pie into slices and serve topped with sauce.
Number of Servings: 6
Recipe submitted by SparkPeople user MYGRETCHEN.
Nutritional Info Amount Per Serving
- Calories: 343.6
- Total Fat: 12.5 g
- Cholesterol: 119.4 mg
- Sodium: 410.4 mg
- Total Carbs: 6.9 g
- Dietary Fiber: 1.3 g
- Protein: 11.3 g
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