Cheesy Squash-and-Rice Pie (CL 06/00)

[bobmark226]

{swoon}

No, make that {BIG swoon}.

I'm definitely not a summer squash fan. I tolerate it. I cook it. I've never had it where I could say I wanted more.

But this oldie from June 2000, found in a squash feature in the 2001 Annual, is wonderful. I can't say as I've ever seen it mentioned here either.

While it's done in a 9" pie pan (I used an 8" square instead), it's not the rice heavy "pie" I expected, it's more of a quiche-like custard, with sauteed yellow and green squash, rosemary, chives, and...what really makes this dish...6 ounces of Boursin beat with a couple eggs. I didn't use the low-fat, I used regular Rondele, as that's what was available. Oddly, the rice, brown in my case, was barely noticeable and I even forgot it was in there.

I'm sorry to report that the recipe is not on the site. I searched with every word combo. I even pulled up the recipes by issue and all the other squash recipes were there, but not this one. Odd.

I don't have time to type it now, but perhaps some kind soul has it in Mastercook and might add it here, or I'll get to it later or tomorrow as I'm on a deadline today. :(

Meantime, I'm going to have to find more recipes to incorporate garlic-and-herb cheese!

Bob

[Robyn1007]

Hey Bob!

This sounds yummy, do you think it could be frozen? If so, and nobody else has it, I would really appreciate you posting when you get a chance.

TIA
Robyn

[jtoepfert100]

I look at this one every time I have summer squash but am always too lazy and too cheap to go out and get the Boursin. Perhaps I'll get ambitious here soon. :cool:

[HealthyinMN]

Is this the recipe?

Cheesy Squash and Rice Pie

1 teaspoon olive oil
3 cups (1/4 inch thick) sliced yellow squash (about 1/2 lb)
2 cups (1/4 inch thick) sliced zucchini (about 1/2 lb)
1 cup chopped onion
1 1/2 teaspoon chopped fresh or 1/2 tsp. dried rosemary
1 1/2 cups cooked rice
3 tablespoons minced fresh chives or green onions
cooking spray
1/2 cup 1% low fat milk (I used skim)
1/2 cuo(4 oz) garlic and herbs reduced fat soft spreadable cheese
3/4 teaspoon salt
1/4 teaspoon black pepper
2 large eggs, lightly beaten
2 large egg whites, lightly beaten

Preheat oven to 350.

Heat oil in a large nonstick skillet over medium heat until hot. Add yellow squash, zucchini, onion, and rosemary; cook 20 minutes or until vegetables are tender, stirring occasionally. Cool.

Combine squash mixture, rice, and chives in a large bowl; spoon into a 9 inch pie plate coated with cooking spray.

Combine milk and remaining 5 ingredients; stir well with a whisk. Pour over squash mixture.

Bake at 350 for 45 minutes or until center is set.

[bobmark226]

That's it. Thanks, Joe.

Jen, most of the discount houses like Sam's, Costco, etc. have the already less expensive Rondele in two or three packs at around four dollars per individual boxes. I know what you mean, though; I used to have a cheese shop in Manhattan that sold dated Boursin for 99 cents! Don't think I don't miss that.

One note: I didn't saute the squashes for 20 minutes, more like 10-12, til they got to a point of tenderness that I liked.

Bob

[lindrusso]

I'll definitely try this one.

The layered rice and bean dish you recommended a while ago has become my go-to dish when I'm not sure what to make.

We too only tolerate squash - we have only one recipe where we actually LOVE the zucchini and almost fight over it - so it would be nice to have another. :)

Thanks, Bob.

[zackaboo]

to make.

We too only tolerate squash - we have only one recipe where we actually LOVE the zucchini and almost fight over it - so it would be nice to have another. :)


Out of curiousity, what is the one recipe with zucchini in it that your family comes to blows over? :) I like summer squash but my DH doesn't, so I am always looking for ways to use it that he won't refuse to eat.

[zackaboo]

I look at this one every time I have summer squash but am always too lazy and too cheap to go out and get the Boursin. Perhaps I'll get ambitious here soon. :cool:

I have a recipe for "mock" Boursin cheese which I frequently use instead of buying the real stuff. I always have the spices needed on hand so all I need to buy is a block of Neufchatel cheese. I have never done a side by side tatse test so I don't really know how it compares to the authentic stuff, but it is really good. Just in case you are interested...


* Exported from MasterCook *

Boursin Cheese

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Appetizers - cold

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
16 ounces cream cheese -- softened
4 ounces butter -- softened
1/4 teaspoon each of dill, basil, oregano, thyme, marjoram, pepper, garlic powder and tarragon -- dried
1/2 teaspoon salt

Blend together cream cheese and butter with a beater. Add herbs and salt. Blend all together. Refrigerate or freeze.

[lindrusso]

Out of curiousity, what is the one recipe with zucchini in it that your family comes to blows over? :) I like summer squash but my DH doesn't, so I am always looking for ways to use it that he won't refuse to eat.

Mmmmm....it's super easy and doesn't sound like much, but something about the zucchini being cooked in butter and the combo of ingredients just really works. I even eat all the leftovers - that doesn't happen very often with ANY vegetable.

I wouldn't skip the butter completely, but you could cut down on it.
I never measure the ingredients - I just throw it all together. I think I also add salt and pepper.

Zucchini Saute with Pecans

3 tablespoons butter
1/3 cup chopped pecans
1 pound fresh zucchini, sliced
1 tablespoon grated Parmesan cheese
Kosher salt and freshly ground pepper (optional)

In a large skillet, melt 1 tablespoon butter over medium heat. Add pecans; cook and stir until lightly browned, about 5 minutes. Remove pecans from skillet.

Add remaining 2 tablespoons butter to the skillet, and melt. Add zucchini, and saute until soft. Toss with pecans and cheese. Serve.

[zackaboo]

Thanks lindrusso! That looks great to me...now to see if I can get it past my squash-hating husband. :)

[bobmark226]

Mmmmm....it's super easy and doesn't sound like much, but something about the zucchini being cooked in butter and the combo of ingredients just really works. I even eat all the leftovers - that doesn't happen very often with ANY vegetable.

I wouldn't skip the butter completely, but you could cut down on it.
I never measure the ingredients - I just throw it all together. I think I also add salt and pepper.

Zucchini Saute with Pecans

3 tablespoons butter
1/3 cup chopped pecans
1 pound fresh zucchini, sliced
1 tablespoon grated Parmesan cheese
Kosher salt and freshly ground pepper (optional)

In a large skillet, melt 1 tablespoon butter over medium heat. Add pecans; cook and stir until lightly browned, about 5 minutes. Remove pecans from skillet.

Add remaining 2 tablespoons butter to the skillet, and melt. Add zucchini, and saute until soft. Toss with pecans and cheese. Serve.

I can certainly understand why they'd come to blows over that, Alysha. I think I need to give it a try myself.

Thanks!
Bob

[drewberry4]

Just an FYI, I had an excellent potato salad with boursin cheese and red new potatoes. I can try to find the recipe if you would like

[bbenedict]

Do you think that the Cheesy Squash and Rice Pie would work with just all yellow summer squash? That's all I have in the fridge.

Can't wait to try all the recipes posted here.

Bonnie

[jtoepfert100]

Alysha - butter, pecans, cheese - how can that recipe be bad! :cool:

Zackaboo - thanks for the mock Boursin recipe I wonder if you could sub light cream cheese and light butter to produce the reduced fat cheese called for in the recipe. I may give it a try or, if I ever remember to renew my membership at Sam's, take Bob's suggestion. :)

[jtoepfert100]

Do you think that the Cheesy Squash and Rice Pie would work with just all yellow summer squash? That's all I have in the fridge.

Can't wait to try all the recipes posted here.

Bonnie


Honestly, I can never really tell a difference in taste between yellow squash and zucchini, but I'm sure other can. I tend to use the two interchangeably in dishes like this.

[honeygirl1971]

Bob, thanks for bringing this one to my/our attention. It sounds great and simple and for once I have no ingredient "issues" as Boursin exists in every form, flavor, etc here in even the smallest grocery stores! :)

FWIW, other zucchini recipes I love are Nigella's zucchini fritters (we just made them again last week and they are SO good!) and also her pappardelle with zucchini, pine nuts, and sultanas. And for yellow squash I love her Happiness Soup...

[zackaboo]

Zackaboo - thanks for the mock Boursin recipe I wonder if you could sub light cream cheese and light butter to produce the reduced fat cheese called for in the recipe. I may give it a try or, if I ever remember to renew my membership at Sam's, take Bob's suggestion. :)

I don't use light butter but I almost always use the 1/3 less fat cream cheese and it works just fine with this recipe. I have never tried it with fat-free cream cheese because I just don't care for it.

[Minky]

This was so good - thanks for sharing Bob :)

My changes: I used red onion instead of regular: I used 3 eggs instead of two eggs and two egg whites (it's the frugal part of me who doesn't want to waste eggs!) I also used all zucchini because I grilled all the yellow squash I had last night; I, like Bob, used brown rice, and like he said the rice disappears in the dish, so even my kids weren't whining about brown rice...

Oh, and the store was out of the Garlic&Herb version of Rondele, so I substituted the Peppercorn & Parmesan version with tasty results!

Definitely a repeater


Sheila

[blazedog]

The Rice Pie recipe specifies low fat spreadable herb cheese -- wouldn't Laughing Cow fit the bill. I know they carry it at TJ and Costco for not much money.

This is a great summer squash recipe as well -- Got it from the CLBB. I used TJ shredded soy cheese and egg substitute and also sauted mushrooms. It works as a light main course -- maybe 4 very generous sized portions.


Green and Gold Squash Casserole
--------------------------------------------------------------------------------

Recipe By: CLBB
Serving Size: 9

Ingredients:

2 teaspoons vegetable oil
1 cup onion, sliced vertically into thin slivers
2 medium zucchini (12 oz total), unpeeled, cut into 1/2-inch pieces
2 medium yellow summer squash (12 oz total), unpeeled, cut into 1/2-inch pieces
1/4 cup all-purpose flour
1/4 cup yellow cornmeal
1 teaspoon baking powder
3/4 teaspoon garlic powder
1/2 teaspoon salt
1/8 teaspoon pepper, or more to taste
3/4 cup evaporated skim milk
2 egg whites
1 tablespoon Dijon mustard
3/4 cup shredded reduced-fat Cheddar cheese (3 oz)

Directions:

Heat oil in a large nonstick skiller over medium-high heat. Add onion, zucchini, and yellow squash. Cook, stirring frequently, until vegetables are tender, about 8 minutes.

Preheat oven to 350F.

Lightly oil an 8-inch square baking pan or spray with a nonstick cooking spray.

In a large bowl, combine flour, cornmeal, baking powder, garlic powder, salt, and pepper. Mix well.

In a small bowl, combine milk, egg whites, and mustard. Beat with a fork or wire whisk until blended. Stir in cheese. Add to dry mixture, mixing until all ingredients are moistened. Stir in zucchini mixture. Spoon into prepared pan.

Bake, uncovered, 30-35 minutes, until lightly browned.

Cut into squares to serve.

Makes 9 servings.

Notes:

Serve-again hint: Reheat leftovers and top with meatless spaghetti sauce. It can easily serve as a light entree.

Nutritional Information:

Per serving: 109 cals, 3g fat (1g sat), 7g pro, 13g carbs, 328mg sod, 8mg chol

-------------------------------------------------
Sent to you using MacGourmet
http://www.macgourmet.com

[bobmark226]

The Rice Pie recipe specifies low fat spreadable herb cheese -- wouldn't Laughing Cow fit the bill. I know they carry it at TJ and Costco for not much money.

I don't know that Laughing Cow is a garlic and herb cheese, or spreadable for that matter, unless they make it in new varieties now. One of the things that makes this recipe work is the texture of Boursin; it literally evaporates into the egg and milk mix, which I don't think Laughing Cow would do either. I could be wrong, but I think it's more of a melting cheese. Also, if I did the cream cheese substitute "Boursin," I'd be sure it was room temperature and soft and I might even be tempted to use a beater to integrate it.

Bonnie, I think yellow squash would be fine, but if you're concerned with "visuals," you might up the chives, or include a lot of scallion tops to put some green into it so it doesn't look like hospital food. ;)

Sheila, you're welcome and glad you enjoyed it. I've never seen a Rondele with parmesan!

Bob

[bbenedict]

I

Bonnie, I think yellow squash would be fine, but if you're concerned with "visuals," you might up the chives, or include a lot of scallion tops to put some green into it so it doesn't look like hospital food. ;)

Bob


Thanks Bob. When we run through our leftovers, I'll give it a go. Heavens knows I've got PLENTY of chives in my herb garden. The herbs are the one thing that are thriving in this heat.

Bonnie

[blazedog]

I don't know that Laughing Cow is a garlic and herb cheese, or spreadable for that matter, unless they make it in new varieties now. !

Bob

1/2 cuo(4 oz) garlic and herbs reduced fat soft spreadable cheese -- per the recipe posted.

Laughing Cow does come in a garlic manifestation and it's entirely spreadable -- As to whether it produces the same result I don't know but if I read the recipe de novo, the LC would spring to my mind.

[bobmark226]

1/2 cuo(4 oz) garlic and herbs reduced fat soft spreadable cheese -- per the recipe posted.

Laughing Cow does come in a garlic manifestation and it's entirely spreadable -- As to whether it produces the same result I don't know but if I read the recipe de novo, the LC would spring to my mind.


More to the point, Blazedog (and I noted your use of soy crumbles for cheese), Laughing Cow is crap and is scarcely a substitute for Boursin or Rondele, which really "make" this recipe. If you can't swing the cost, I'd say "don't bother," make another recipe because it's what gives this recipe its character.


Bob

[honeygirl1971]

I have nothing against Laughing Cow in general (although I've never cooked with it), but the texture and flavor is really different from Boursin. Boursin has the texture of soft goat cheese, and to me LC is not only firmer, but also not as airy. The flavors are really different too, even if you compare flavored LC and flavored Boursin. Neufchatel cream cheese is somewhere between the two, IMO.

[Molli526]

Thanks Bob and Alysha. We are starting to get more summer squash in our CSA shares and I would like to serve the squash as mostly veggies rather than baked in bread :rolleyes:

[blazedog]

More to the point, Blazedog (and I noted your use of soy crumbles for cheese), Laughing Cow is crap and is scarcely a substitute for Boursin or Rondele, which really "make" this recipe. If you can't swing the cost, I'd say "don't bother," make another recipe because it's what gives this recipe its character.


Bob

Wow -- As I recall the last time you chastised me it was for my spendthrift ways for not making beans from scratch so why don't you just retract your fangs and at least be consistent in your nastiness :D

I use soy cheese for health reasons as I do not generally eat regular cheese -- especially in a casserole type dish. If I eat full fat cheese, it's the good and expensive kind to be savored -- not out of parsimony but because I don't eat it often because of the fat and calories. I like soy cheese better than low or nonfat cheese -- your food choices can differ.

More to the point, I am not sure how spreadable low fat cheese became written in stone as boursin -- use whatever the heck you want. Obviously boursin is not LC -- but the recipe didn't specify boursin and the last time I checked it certainly fit the description of a spreadable low fat cheese.

[bobmark226]

Wow -- As I recall the last time you chastised me it was for my spendthrift ways for not making beans from scratch so why don't you just retract your fangs and at least be consistent in your nastiness :D



The only nastiness there is in your head. It certainly wasn't intended and I certainly wasn't making any comment on your spending. Soy crumbles are what's really nasty. I can tolerate the slices, but those are really foul.

Yes, I know all about your selective "health issues" which only rear their head at your convenience, not when you're making brownies or chocolate chip cookies (do you use artificial chips and fake vanilla?) or enjoying grilled lamb or high cholesterol shrimp.

And FYI, the original recipe does suggest a low fat cheese such as lowfat Boursin, which does exist; it's just not in the version Joe posted. You might also read Honeygirl's apt comment about the textural differences.

The point is: people who lowball recipes, for whatever reason, usually get a crappy dish.

Bob

[blazedog]

More to the point, Blazedog (and I noted your use of soy crumbles for cheese), Laughing Cow is crap and is scarcely a substitute for Boursin or Rondele, which really "make" this recipe. If you can't swing the cost, I'd say "don't bother," make another recipe because it's what gives this recipe its character.


Bob

Let me see -- why in the world would I think that a statement that if you (meaning me) can't swing the cost wasn't gratuitous and mean spirited.

For the record, I don't use either artificial vanilla or chocolate chips and have been pretty consistent about how my food habits -- I'm not sure how my choosing to eat high fat brownies as a special treat is inconsistent with eating high fat artisanal cheese on special occasions for the same reason -- and please don't insult my intelligence by pretending that your comments aren't barbed and directed at me. :rolleyes:

[bobmark226]

Let me see -- why in the world would I think that a statement that if you (meaning me) can't swing the cost wasn't gratuitous and mean spirited.


You're not the only person out there. The comment was a general one, so put your sad little ego away already.

Bob

[bobmark226]

Let me see -- why in the world would I think that a statement that if you (meaning me) can't swing the cost wasn't gratuitous and mean spirited.


You're not the only person out there. The comment was a general one (I know you can afford it), so put your sad little bruised ego away already.

Bob

[birdyone]

All the 'BS' aside - I made this today and it is absolutely fabulous. I did as Joe posted, however, used regular Boursin and 3 eggs - delicious!

One thing, I do not think this would fit into a 9" pie plate (maybe I had too much zucchini) - I used a 10" dansk baking pan with, for want of a better word, a scooped bottom and it was near the brim.

Elaine

[Schmee]

My cousin is coming to visit me tommorrow and I think I might make this. She is a vegetarian so this will fit the bill. Thanks for posting it.

[honeygirl1971]

This is in the oven right now. :) I followed the recipe exactly except I used all zucchini since that's what I had, and 4 eggs instead of half eggs, half egg whites. It made more than would fit in a pie plate, so I used rectangular casserole dish. I think it will be done quite ahead of 45 minutes too, but I have a convection oven and that's often the case.

[honeygirl1971]

So, I'm coming back to say we liked it! It was very tasty, and with just a salad and some crusty bread on the side, it was a nice light meal. As I suspected, it cooked MUCH faster than 45 minutes--more like 20 minutes I think.