Ingredients

  • 1 cup zucchini, shredded
  • ½ cup red pepper, finely chopped
  • 2 cloves garlic, minced
  • 1 tablespoon margarine
  • 1 cup cooked rice
  • ½ cup shredded part-skim mozzarella cheese
  • 3 eggs, beaten
  • ½ cup skim milk
  • 1¼ teaspoons dried Italian seasoning

Directions

  1. Cook zucchini, pepper and garlic in margarine in large skillet over medium-high heat.
  2. Drain well; stir in rice.
  3. Cool; stir in cheese.
  4. Press approximately 1 tablespoon rice mixture into miniature muffin pans coated with cooking spray.
  5. Combine eggs, milk, Italian seasoning and salt; pour evenly over rice mixture.
  6. Bake at 350 degrees 25 minutes or until set. Cool in pan 5 minutes before removing.