Cheese, Zucchini And Spinach Rice Slice Recipe

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Cheese, Zucchini and Spinach Rice Slice

Pam Taylor-MacKenzie

By
@mackamum

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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Comments:

Serves:

12 slices

Prep:

20 Min

Cook:

1 Hr

Method:

Bake

Ingredients

2
medium zucchini grated
200g
frozen chopped spinach, thawed and squeezed dry
4
spring onions, finely sliced
2/3 c
uncooked long or medium grain rice
2/3 c
reduced fat cheddar cheese
1/4 cup c
grated parmesan cheese
3
eggs
3/4 c
reduced fat milk
freshly ground black pepper

Directions Step-By-Step

1
Combine 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.
2
Preheat 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.
3
Cool to room temperature before serving or refrigerate until required.

To serve, cut into 12 squares and serve warm or cold.

About this Recipe

Course/Dish: Other Main Dishes
Main Ingredient: Eggs
Regional Style: Australian