Zuchini Artichoke and rice slice
  • 300g reduced fat ricotta cheese
  • 1 cup reduced fat milk
  • 2 tablespoons parmesan cheese, finely grated
  • 2 eggs
  • 1/2 cup rice
  • 2 medium zucchini, grated
  • 1/2 cup frozen peas, defrosted
  • 4 medium spring onions, sliced
  • 1 tablespoon fresh mint, chopped
  • 1 cup red capsicum, sliced thinly in rings
  • 100g canned/ bottled artichoke heart, rinsed and drained
  • 1/4 cup sunflower seeds
  1. Mix ricotta, milk, half the parmesan, eggs, rice, zucchini,peas, spring onions and mint together in large bowl.
  2. Pour mixture into slice pan (28x18cm) lined with baking paper, scatter over capsicum and artichoke hearts and sprinkle with remaining parmesan and sunflower seeds.
  3. Bake in oven at 180ºC for 45-50 minutes or until rice is tender and slice is set.
  4. Cool slightly before slicing.

Alternatives

  • Roast or grill capsicum to remove the outer layer of skin for a smokey flavour.

Storage Suggestions

Can be kept in refrigerator for up to 3 days. May be frozen for up to 3 months.

Equipment List

  • Chopping board
  • Large knife
  • Large bowl
  • Spoon
  • Grater
  • Slice pan