WW Points: 4
1 1/2 cups cooked brown rice
1 1/2 medium zucchini — shredded and drained
2 tablespoons canned chopped green chiles
1 cup shredded reduced-fat sharp cheddar cheese
1 cup skim milk
3 egg whites
1/4 teaspoon freshly-ground black pepper
Preheat the oven to 375 degrees. Spray a 9-inch pie plate with nonstick cooking spray.
With moistened hands, press the rice evenly onto the bottom and up the sides of the pie plate. Top evenly with the zucchini and chiles.
In a medium bowl, combine 1/2 cup of the cheese, the milk, eggs, egg whites and pepper. Pour over the zucchini mixture; sprinkle evenly with the remaining 1/2 cup of the cheese.
Bake until the top is golden and a knife inserted in the center comes out clean, about 45 minutes. Let stand 5 minutes before serving.
Nutritional Analysis: 175 Calories, 5 g Total Fat, 3 g Saturated Fat, 85 mg Cholesterol, 236 mg Sodium, 18 g Total Carbohydrate, 0 g Dietary Fiber, 13 g Protein, 239 mg Calcium.
Source: Simply the Best Cookbook (WW), provided by http://www.madsrecipes.com/