Parmesan Rice with Zucchini Filling (Gluten Free)

Brynie Greisman Brynie Greisman
Leave a review

Be brave and try this instead of the usual quiche. You will not be disappointed.

10
Medium Vegetarian Gluten Free Pescatarian Dairy

Contains: Dairy, Egg

Directions

For the Crust

  1. Grease a round Pyrex casserole dish with butter. Mix all ingredients together and press onto the bottom of dish. Bake at 350°F (180°C) for approximately 20 minutes or until it begins to get crusty.

Fill and Bake

  1. Spread slightly cooled crust with mustard. (This can be done easily with a brush.)

  2. Melt butter in a large skillet. Add zucchini and onion and sauté approximately 10 minutes until tender. You can cover the skillet part of the time.

  3. Remove from flame and add parsley, seasonings, eggs, and cheese. Mix well. Adjust seasonings to taste.

  4. Pour onto crust and bake at 375°F (190°C) for approximately 30 minutes or until knife inserted near center comes out clean.

  5. Cool slightly, slice, and serve.

Tips:

Both rice and zucchini need to be seasoned well, as they are naturally bland.

Variations:

You can subsitute sesame seeds for the parsley.

Suggested Recipes

Explore

cheesy complex carbs dairy gluten free healthy alternative herbs kugel quiche rice zucchini
Did you make this recipe yet?

Photos from Our Community

See how these recipes turned out in real kitchens. Photos from home cooks will appear here as they're shared.

Tell Us How It Went: Share Your Experience

1 Comment

Esther Leah •

Parmesan rice with zucchini filling What size dish is needed. Also should the zucchini cool a bit before adding the eggs? Also, the cheese in the crust, can it be regular grated cheese? Thanks!

Chaia Frishman •
Reply to Esther Leah

Brynie says "Use Pyrex dish is approx 9-10" round. Yes reg grated cheese as stated and no need to cool."

Esther Leah •
Reply to Chaia Frishman

Thanks a million! I am really enjoying Kosher.com. I am always looking for interesting recipes in general (you could say I'm a cookbook "junkie"), but also gluten free for the several members of my family. I made the broccoli mushroom lasagna for Shavuot and I used gluten free noodles (corn based) and it was a big hit! Again thanks!

Chaia Frishman •
Reply to Esther Leah

Esther Leah, it's feedback like yours that fuels us!!!