cheese, zucchini and spinach rice slice

(1 rating)
Recipe by
Pam Taylor-MacKenzie
Toodyay

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.

(1 rating)
yield 12 slices
prep time 20 Min
cook time 1 Hr
method Bake

Ingredients For cheese, zucchini and spinach rice slice

  • 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

How To Make cheese, zucchini and spinach rice slice

  • 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.

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