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Ingredients

• 2 cups cooked jasmine, basmati, or long-grain rice
• 2 large egg whites, lightly beaten
• 1/4 cup grated Parmesan cheese
• Cooking spray
• 1 1/2 cups sliced zucchini
• 1 1/2 cups sliced yellow squash
• 1 cup thinly sliced onion
• 1 cup thinly sliced fennel bulb (about 1 small bulb)
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1 teaspoon olive oil
• 1/4 teaspoon salt
• 2 garlic cloves, crushed
• 1/4 cup chopped pitted kalamata olives
• 1 tomato, sliced
• 1/2 cup (2 ounces) fontina cheese, divided

Description

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