Ingredients

1 tablespoon olive oil

1 medium zucchini (about 7 ounces) shredded (about 1 1/2 cups)

1 small zucchini, sliced thinly

1 teaspoon dried Italian seasoning

1 clove garlic, minced

5 large Eggland's Best eggs, beaten

1 1/2 cups cooked rice (brown or white)

2/3 cup reduced-fat cheddar cheese, shredded

2/3 cup  grated Parmesan cheese divided

1/2 cup 1% low-fat milk

1/4 cup roasted, shelled sunflower seeds

1/4 teaspoon salt (optional)

Directions

Preheat the oven to 375 degrees F.  Lightly oil or coat a 9 inch pie plate with nonstick cooking spray and set aside.

Heat the oil in  a large nonstick skillet over medium-high heat.  Add the shredded zucchini, Italian seasoning, and garlic and cook until the zucchini is tender, about 5 minutes.

Remove from skillet and set aside.  In the same skillet saute sliced zucchini about 5 minutes until softened.

Place the eggs, rice, cheddar cheese, 1/3 cup Parmesan cheese, milk, sunflower seeds , salt, and the shredded zucchini mixture in a large bowl and stir to combine.

Pour the mixture into the prepared pie plate, top with the remaining 1/3 cup Parmesan cheese and zucchini slices and cook until golden brown, 30-35 minutes.

Notes and suggestions                                                                                                               

Can also be made in a heavy duty oven-proof skillet.  If using roasted, salted sunflower seeds, omit the 1/4 teaspoon salt.

Yield

Makes 5 servings

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