Cheese and Vegetable Rice Slice
January 11, 2023
"Another recipe I have found from "Food bank Australia". This slice can be served hot or cold, so is perfect for summer and winter."
- 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 by Step Method
Preheat oven 200°C/ 180°C (fan forced).
Lightly spray & line a large 20cm X 30 cm baking dish with baking paper
Combine the zucchini, spinach, red onion, rice and cheeses in a large bowl and mix well.
Spoon the mix evenly into prepared baking dish, making sure that it is evenly distributed on the tray.
Whisk the eggs, milk, salt and pepper, together and pour over rice mixture.
Place tomato halves, cut side up into the mixture across the surface. Cover tray with foil and bake 30 minutes
After 30 minutes ~ remove the foil and cook for a further 30 minutes, or until eggs have set and rice is cooked.
Stand for 10 minutes and then cut the slice into squares and serve with a side salad.
No special items needed.