Estimated Nutrition (whole recipe, rough)
Counts 11 of 12 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Rice | 1 cup cooked (158g) white | 206 |
| Milk | 1 cup (244ml) whole | 149 |
| Cheddar Cheese | 1 oz (28g) | 113 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Cucumber | 1/2 cup sliced (52g) | 16 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Marjoram | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 3 cups cooked rice
- 1 1/4 cups (5 ounces) shredded Cheddar cheese, divided
- 4 eggs, divided
- 1 small zucchini, halved and thinly sliced
- 1 small tomato, chopped
- 3/4 cup chopped onion
- 2 tablespoons butter or margarine
- 2 tablespoons flour
- 3/4 cup milk, divided
- 1 teaspoon marjoram leaves, crushed
- 3/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- =
Directions
Combine rice, 3/4 cup cheese and 1 egg. Press into bottom and sides of greased 10-inch pie pan. Arrange zucchini and tomato over crust.
Cook onion in butter in small saucepan until tender crisp; blend in flour. Add 1/2 cup milk; cook, stirring, until thick and bubbly. Remove from heat.
Beat remaining 1/4 cup milk, remaining 3 eggs, marjoram, salt and pepper; stir into onion mixture. Pour into prepared crust. Sprinkle with remaining 1/2 cup cheese. Bake at 350 degrees 35 to 40 minutes, or until set. Let stand 5 to 10 minutes before serving.