Cheesy Rice, Zucchini & Spinach Muffin Cakes

25m
Prep Time

22-24m
Cook Time

47m
Ready In

Recipe: #23171

March 18, 2016

Categories: Side Dishes, Rice, Spinach, Brunch, Mothers Day, Oven Bake, Gluten-Free, Low Fat, Vegetarian, Zucchini, more

recipe by:
VegGirl

"There is a bit of prep work here but well worth the little extra time because these are delicious! This only makes 6 I would suggest to double up"

Original is 6 servings

Metric US

I've Tried It

Nutritional

Serving Size: 1 (256.4 g)
Calories 221.4
Total Fat - 7.9 g
Saturated Fat - 3.8 g
Cholesterol - 85.1 mg
Sodium - 246.6 mg
Total Carbohydrate - 28.5 g
Dietary Fiber - 2.4 g
Sugars - 4.3 g
Protein - 9 g
Calcium - 192.5 mg
Iron - 1.2 mg
Vitamin C - 12.2 mg
Thiamin - 0.1 mg

Step 1

Preheat oven to 300 degrees (no more than 300 degrees).

Step 2

Grease 6 holes in a muffin pan (1/3 cup capacity holes). Line the base of each hole with a circle of baking paper.

Step 3

Boil rice according to directions on packet. Drain cooked rice and set aside.

Step 4

Hand-squeeze excess moisture from grated zucchini.

Step 5

Melt butter in a large saucepan over medium heat. Add onion, cayenne and garlic and cook for two minutes, without browning, stirring occasionally. Add carrot, and cook for another two minutes, stirring occasionally. Add zucchini, baby spinach, parsley, salt and pepper. Stir to combine and cook for another minute. Remove saucepan from heat and transfer vegetable mixture to a large bowl. Stir in rice. Allow mixture to cool to almost room temperature.

Step 6

Stir eggs and parmesan cheese into rice mixture.

Step 7

Fill the prepared muffin holes with the rice mixture, pressing the mixture down so that the cakes hold together. Top each "cake" with a piece of cheese and a piece of tomato.