Cheese and Vegetable Rice Slice
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Recipe: #39997
January 11, 2023
Categories: Lunch, Main Dish, Rice, White Rice, Vegetables, Spinach, Australian, Add it in the lunch box, Budget-Friendly, Easy/Beginner Cooking, Baby Shower, Birthday, Brunch, Easter, Father's Day, Ladies Luncheon, Mother's Day, Picnic, Summer, Winter, Weeknight Meals, Oven Bake, Vegetarian, Zucchini, Kid's Lunches, Spring more
"Another recipe I have found from "Food bank Australia". This slice can be served hot or cold, so is perfect for summer and winter."
Ingredients
Nutritional
- Serving Size: 1 (432.8 g)
- Calories 355.5
- Total Fat - 19.3 g
- Saturated Fat - 8.2 g
- Cholesterol - 475.2 mg
- Sodium - 461.4 mg
- Total Carbohydrate - 18.8 g
- Dietary Fiber - 2.1 g
- Sugars - 9.8 g
- Protein - 26.7 g
- Calcium - 417.3 mg
- Iron - 3.8 mg
- Vitamin C - 28.4 mg
- Thiamin - 0.2 mg
Step 1
Preheat oven 200°C/ 180°C (fan forced).
Step 2
Lightly spray & line a large 20cm X 30 cm baking dish with baking paper
Step 3
Combine the zucchini, spinach, red onion, rice and cheeses in a large bowl and mix well.
Step 4
Spoon the mix evenly into prepared baking dish, making sure that it is evenly distributed on the tray.
Step 5
Whisk the eggs, milk, salt and pepper, together and pour over rice mixture.
Step 6
Place tomato halves, cut side up into the mixture across the surface. Cover tray with foil and bake 30 minutes
Step 7
After 30 minutes ~ remove the foil and cook for a further 30 minutes, or until eggs have set and rice is cooked.
Step 8
Stand for 10 minutes and then cut the slice into squares and serve with a side salad.
Tips & Variations
No special items needed.
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