Zucchini Rice Pie

• large onion, finely chopped↗1
• sliced fresh mushrooms1 cup
• medium zucchini, chopped1
• dried basil↗1⁄2 teaspoon
• dried oregano leaves↗1⁄2 teaspoon
• butter or 30 g margarine↗30 g
• cooked rice↗1 1⁄2 cups
• eggs, beaten↗5
• milk↗1⁄3 cup
• grated parmesan cheese1⁄3 cup
• cherry tomatoes, halves (optional)↗
• parsley sprig (optional)

Step-by-step instructions

1. 1

   In saucepan saute onion, mushrooms,.

2. 2

   zucchini, basil and oregano in the butter or magarine on medium heat, until tender (not brown.).

3. 3

   Stir in the rice, eggs, milk, and half the cheese (N.B. Half cheese). Turn mixture into a well buttered 23cm pie plate and sprinkle with remaining cheese.

4. 4

   Bake uncovered at 180dg until set, approx 25 to 35 minutes.

5. 5

   Let stand for 1o minutes before cutting. Garnish with tomatoes and parsley.