cheese, zucchini and spinach rice slice
(1 rating)
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This recipe was posted in a weekend newspaper in western australia, it said this recipe is gluten free. This is nice served with a salad and a glass of wine for lunch on a weekend. I use fresh spinach instead of frozen and just steam it for a bit in a wok and drain before adding it to the rice mixture.
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(1 rating)
yield
12 slices
prep time
20 Min
cook time
1 Hr
method
Bake
Ingredients For cheese, zucchini and spinach rice slice
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2medium zucchini grated
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200gfrozen chopped spinach, thawed and squeezed dry
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4spring onions, finely sliced
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2/3 cuncooked long or medium grain rice
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2/3 creduced fat cheddar cheese
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1/4 cup cgrated parmesan cheese
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3eggs
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3/4 creduced fat milk
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freshly ground black pepper
How To Make cheese, zucchini and spinach rice slice
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1Combine zucchini, spinach, spring onion,rice and cheese in a large bowl and toss to coat. Whisk together the eggs, milk and pepper. Pour into the bowl of rice mixture. Mix well. Spread rice mixture evenly into a deep 20cm x 30cm (30cm is 12 inches)baking dish lined with baking paper.
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2Preheat oven to 350 F. Cover the baking dish with foil and bake for 30 minutes. Remove the foil and cook for a further 30 minutes until eggs have set and rice is cooked.
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3Cool to room temperature before serving or refrigerate until required. To serve, cut into 12 squares and serve warm or cold.
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