• 2/3 C. finely diced onion
• 3 Tbs. finely diced red pepper
• 2 tsp. butter or margarine
• 2/3 C. cooked rice, cooled
• 1/3 C. grated Parmesan cheese
• 2 tsp. chopped fresh parsley
• 2 eggs, beaten
• 2 Tbs. heavy cream
• 1/8 tsp. hot pepper sauce
• 16 pre-baked prepared tartlet pastry shells
• 1/2 small zucchini, cut into 1/8-inch slices, quartered

Cook onion and pepper in butter in small skillet until tender crisp; combine with rice, cheese, parsley, eggs, cream and pepper sauce. Spoon approximately 1-1/2 Tbs. batter into each tartlet shell; arrange zucchini slices in batter. Bake at 350 degrees 20 to 25 minutes or until set. Remove tartlets from molds. Serve warm or at room temperature.

Makes 16 tartlets (8 servings).