Cheese and Vegetable Rice Slice

6
Servings
20m
Prep Time
60m
Cook Time
1h 20m
Ready In


"Another recipe I have found from "Food bank Australia". This slice can be served hot or cold, so is perfect for summer and winter."

Original recipe yields 6 servings
OK

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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