Cheese and Vegetable Rice Slice
Created by Tisme on January 15, 2025
- Servings: 6
- Prep Time: 20m
- Cook Time: 60m
- Recipe #44047
Ingredients
- 2 zucchini, medium, grated
- 200 grams spinach, frozen, thawed and squeezed dry
- 1/2 red onion, finely sliced
- 1/4 cup fresh chives, roughly chopped
- 2/3 cup white grain rice, medium, raw
- 1/4 cup parmesan cheese, grated
- 2/3 cup cheddar cheese, grated
- 3 eggs
- 3 cups milk (750ml)
- Fresh ground black pepper and salt
- 1 cup cherry tomatoes, halved
How to Make
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Step 1: Preheat the oven 200°C/ 180°C (fan forced) and line a large 20cm X 30 cm baking dish with baking paper. (20cm x 30cm is equal to 7.87in x 11.81in.)
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Step 2: Combine zucchini, spinach, red onion, chives, rice and cheeses in a large bowl and mix well; spoon evenly into prepared baking dish, making sure that it is evenly distributed.
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Step 3: Whisk the eggs, milk, salt and pepper, together and pour over rice mixture.
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Step 4: Place tomato halves, cut side up into the mixture across the surface; cover with foil and bake 30 minutes
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Step 5: After 30 minutes then remove the foil and cook for a further 30 minutes, or until eggs have set and rice is cooked.
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Step 6: Stand for 10 minutes and cut into squares and serve (hot or cold) with a side salad
Nutritional Facts
- Serving Size: 1 (379.3 g)
- Calories 392.7
- Total Fat - 20.6 g
- Saturated Fat - 9.3 g
- Cholesterol - 477.2 mg
- Sodium - 614.6 mg
- Total Carbohydrate - 27.5 g
- Dietary Fiber - 4.1 g
- Sugars - 2.8 g
- Protein - 24.5 g
- Calcium - 309.6 mg
- Iron - 3.8 mg
- Vitamin C - 28.4 mg
- Thiamin - 0.2 mg