Yield
6 servings

Although any kind of rice will do, we suggest the aromatic jasmine or basmati varieties.

How to Make It

Step 1

Preheat oven to 400°.

Step 2

Combine first three ingredients. Press evenly into a 9-inch pie plate coated with cooking spray. Bake at 400° for 10 minutes. Remove from oven. Increase oven temperature to 450°.

Step 3

Combine zucchini and next 8 ingredients (zucchini through garlic) in a medium bowl; stir to coat. Place vegetable mixture on a baking sheet coated with cooking spray. Bake at 450° for 15 minutes or until vegetables are tender. Remove vegetable mixture from oven. Add olives and tomato; toss gently.

Step 4

Reduce oven temperature to 375°.

Step 5

Sprinkle 1/4 cup fontina cheese over rice crust. Top with vegetable mixture. Sprinkle with 1/4 cup fontina cheese. Bake at 375° for 30 minutes.

Ratings & Reviews

drm0426's Review

Ltoeat
April 13, 2013
Yummmmm.

fit4youffy's Review

fit4youffy
December 01, 2011
I think this was very good. I cooked the rice crust 15' though to make it a little crunchier in the end. I also added small red beans for some protein. Next time I might add some fresh herbs but overall I thought this had a lot of flavor and was a great way to eat veggies. My 16 year old thought it was delicious and different!

Ltoeat's Review

drm0426
January 26, 2009
It was okay. It's a good way to entice people to eat more vegetables and it looks good in a pie dish. The rice crust did not add to the dish.