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Zucchini rice slice

  • 0:15 Prep
  • 0:50 Cook
  • 2 Servings


  • 1/3 cup white rice
  • 2 teaspoons olive oil
  • 1 small onion, finely chopped (see notes for low FODMAP tip)
  • 1 medium zucchini, grated
  • 3 eggs, lightly beaten
  • 3/4 cup grated tasty cheese
  • 2 tablespoons grated parmesan cheese


  • 1
    Preheat oven to 180°C/ 160°C fan-forced. Grease a 6cm-deep, 9cm x 19cm loaf pan. Line base and sides with baking paper, allowing 2cm overhang.
  • 2
    Place rice and 2/3 cup cold water in a saucepan over high heat. Bring to the boil. Reduce heat to low. Simmer, covered, for 10 to 12 minutes. Remove from heat. Stand, covered, for 3 minutes.
  • 3
    Meanwhile, heat oil in a frying pan over medium-high heat. Add onion. Cook, stirring, for 3 to 5 minutes or until soft. Transfer to a large bowl. Add zucchini, eggs, rice and 1/2 cup tasty cheese. Stir to combine. Spread mixture in prepared pan. Sprinkle with parmesan and remaining tasty cheese. Bake for 30 to 35 minutes or until golden brown and just set. Set aside to cool.
  • 4
    Cut into quarters. Place in 2 microwave-safe airtight containers. Refrigerate.

Source: taste.com.au


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