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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 6 |
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Made in mini muffin pans, very cute. Ingredients:
1 cup zucchini, shredded |
1/2 cup red pepper, finely chopped |
2 garlic cloves, minced |
1 tablespoon margarine or 1 tablespoon butter |
1 cup cooked rice |
1/2 cup part-skim mozzarella cheese, shredded |
3 eggs, beaten |
1/2 cup skim milk |
1 1/4 teaspoons dried italian seasoning |
1/2 teaspoon salt |
cooking spray |
Directions:
1. Cook zucchini, pepper and garlic in margarine in large skillet over medium-high heat.
2. Drain well; stir in rice.
3. Cool; stir in cheese.
4. Press approximately 1 tablespoon rice mixture into miniature muffin pans coated with cooking spray.
5. Combine eggs, milk, Italian seasoning and salt; pour evenly over rice mixture.
6. Bake at 350 degrees 25 minutes or until set.
7. Cool in pan 5 minutes before removing.
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