Instructions: For pastry: spray a 10 inch spring-form pan with nonstick pan coating. Set aside. Measure the flour and salt into a bowl. Using an electric mixer on low speed, mix the margarine into the flour to make particles no larger than small peas. Add the beaten egg to the flour mixture.

Mix until dough forms. Shape dough into a ball. Roll out on a well-floured board to a 14 inch circle. Use the dough to line the bottom and partly up the sides of a 10 inch spring-form pan. (Finished dough will come approximately 2 inches up the sides of the pan.)

For the filling: preheat oven to 375 degrees. In a large saute pan, melt the margarine. Add zucchini, onion and garlic. Saute over medium heat for 10 to 15 minutes, occasionally stirring gently. Remove from heat and cool to room temperature. With electric mixer, beat eggs well. Add sour cream and salt. Beat until smooth.

By hand, stir in rice, grated cheese and zucchini mixture. Turn into pastry shell and smooth top. Bake at 375 degrees about 55 minutes or until golden brown and set. Let stand five minutes, then loosen edges. Cut into serving pieces. Can be served warm or cold.

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