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Cheesy Squash-And-Rice Pie


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1 teaspoon olive oil

3 cups (1/4-inch-thick) sliced yellow squash (about 1/2 pound)

2 cups (1/4-inch-thick) sliced zucchini (about 1/2 pound)

1 cup chopped onion

1 1/2 teaspoons chopped fresh or 1/2 teaspoon dried rosemary

1 1/2 cups cooked rice

3 tablespoons minced fresh chives or green onions

cooking spray

1/2 cup 1% low-fat milk

1/2 cup (4 ounces) garlic and herbs reduced-fat soft spreadable cheese (such as rondele)

3/4 teaspoon salt

1/4 teaspoon black pepper

2 large eggs, lightly beaten

2 large egg whites, lightly beaten

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