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