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Yield: Makes 2 dozen vegetable appetizers.


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


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.

Nutrition Facts

    Calories 33   
    Total Fat 2g 
    Cholesterol 29mg 
    Sodium 64mg 
    Total Carbohydrate 3g 
    Protein 2g


USA Rice Federation

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