Creamy zucchini and rice gratin anyone?

[greysangel]

I'm making this tonight ...I'm pretty sure it's a CL recipe. I did a search and nothing came up.

Anyone make this?

Any reviews?

Can this stand on it's own for dinner?

TIA!
JeAnne

[Alisa]

Here's the recipe - I haven't made it yet but maybe someone else will recognize & comment.

Creamy Zucchini-and-Rice Gratin

Serving Size : 4
July '97

1 tablespoon olive oil -- divided
1 cup chopped onion
7 cups finely chopped zucchini (about 2 pounds)
2 large garlic cloves -- minced
1/4 teaspoon salt
1/8 teaspoon pepper
1 1/2 cups cooked Arborio or other short-grain rice (about 1/2 cup uncooked rice)
1/2 cup chopped fresh parsley
1/2 cup egg substitute
1/3 cup crumbled Feta cheese
1 teaspoon fresh thyme
OR
1/4 teaspoon dried thyme
Cooking spray
1/4 cup fresh breadcrumbs

Preheat oven to 375º.

Heat 1 teaspoon oil in a large nonstick skillet over medium heat. Add onion; sauté 3 minutes or until tender. Add zucchini, garlic, salt, and pepper; sauté 10 minutes or until zucchini is tender. Spoon zucchini mixture into a large bowl using a slotted spoon; cool slightly. Add rice, parsley, egg substitute, Feta, and thyme to zucchini mixture; stir well. Spoon zucchini mixture into a 2-quart baking dish coated with cooking spray. Sprinkle breadcrumbs evenly over top; drizzle with 2 teaspoons oil. Bake at 375º for 45 minutes or until set.

Serving Size: 1 cup
Source:"Cooking Light, July 1997, p.70"
Per serving: 259 Calories (kcal); 10g Total Fat; (34% calories from fat);
11g Protein; 33g Carbohydrate; 12mg Cholesterol; 361mg Sodium
Food Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 2 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates

[SandyM]

JeAnne, thanks for requesting - and Alisa, thanks for finding! This sounds great - but I might sub a nice bleu cheese for the feta.

[greysangel]

thanks!

I have the recipe though :) I just wanted to know what people thought of it.

JeAnne

[rosen]

I make this ALL the time!! It is great! There are just the 2 of us & this makes a large pan. I cut up the leftovers & we eat them for lunch all week. I've even frozen it for a couple of weeks w/ good results. I add the entire package of low fat Athenos (sp?) feta. Adding the herbs as fresh is the best, but using the dry form is still good. Hope you like this as much as we do!.