Zucchini Rice Pie

"Serve this quiche-like side dish with meats, poultry, or fish--"

1 large onion, finely chopped
1 cup chopped fresh mushrooms
1 medium zucchini, chopped (1 cup)
1/2 teaspoon dried basil, crushed
1/2 teaspoon dried oregano, crushed
2 tablespoons butter or margarine
1-1/2 cups cooked rice
5 beaten eggs
1/3 cup milk
1/3 cup grated Parmesan cheese
1 cherry tomato, for garnish (optional)
sprig of parsley, for garnish (optional)

In saucepan, cook onion, mushrooms, zucchini, basil, and oregano in butter until vegetables are tender but not brown. Stir in rice, eggs, milk, and 2 tablespoons of the Parmesan cheese. Turn into well-greased 9-inch pie plate. Sprinkle with the remaining cheese. Bake uncovered at 350 degrees F. for 25 to 30 minutes or until set. Let stand 10 minutes [before slicing into portions]. Garnish with a halved cherry tomato and parsley, if desired.--Penny Sipll, Bolingbrook, Ill.

Serves 6.

[recipe on the back of "Fettucini Verde," clipped from "Better Homes and Gardens"]