Cheese, Zucchini and Spinach Rice Slice
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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- medium zucchini grated
- frozen chopped spinach, thawed and squeezed dry
- 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
- 3/4 c
- reduced fat milk
- freshly ground black pepper
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.
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.
3Cool to room temperature before serving or refrigerate until required.
To serve, cut into 12 squares and serve warm or cold.