1 CUP INSTANT WHITE RICE – uncooked
1 CUP CHICKEN BROTH
1 CUP CHEDDAR CHEESE – shredded
1 EGG – lightly beaten
1/3 CUP MAYONNAISE
½ TSP RED PEPPER FLAKES – or to taste
2 SLENDER ZUCCHINI – thinly sliced
4 TBS BUTTER – unsalted, melted
¼ CUP ROMANO CHEESE – freshly grated
ITALIAN SEASONINGS OF YOUR CHOICE
PINCH OF KOSHER SALT
PREHEAT OVEN TO 400º
GREASE OR SPRAY A 9-INCH PIE DISH
Combine rice, broth, shredded cheese, lightly beaten egg, mayonnaise, and red pepper flakes, mix well and pour into prepared pie dish.
Arrange the zucchini on top of the rice overlapping it in a circle around the pie dish.
Combine butter, freshly grated cheese, Italian seasonings, and salt and pour over the zucchini.
Bake in the preheated oven for about 30-35 minutes until the pie is bubbly and the top is golden brown.
NOTE: Use your imagination when it comes to Italian seasonings and use your favorite or chnge it up and use seasonings that you prefer. I keep it simple and only add a little garlic powder, onion powder and a little dried oregano that I mash through my fingers as I add it to the butter.