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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.
Total Fat 2g
Total Carbohydrate 3g
USA Rice Federation www.usarice.com
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