This mouthwatering cheese, spinach and zucchini rice slice can be cooked ahead of time for quick and easy lunches. Spinach is a superfood that is brimming with nutrients and is low in calories. Majority of the carbohydrates in spinach consist of fibre.
Preparation Time: 20 minutes
Cooking Time: 1 hour
- 2 medium zucchinis
- 200g frozen spinach
- 4 spring onions
- 2/3 cup rice
- 2/3 cup grated parmesan cheese
- 3 eggs
- ¾ cup low-fat milk
- Preheat oven to 180°C fan-forced
- Line a deep 20cm x 30cm baking dish with baking paper
- Combine grated zucchini, thawed spinach (excess water squeezed out), finely sliced spring onion, rice and grated cheeses in a large bowl and toss to coat
- Whisk together the eggs, milk and pepper and stir into the rice mixture
- Spread rice mixture into the deep baking paper lined dish, cover with foil and bake at for 30 minutes
- Remove foil and cook for a further 30 minutes until eggs have set and rice is cooked
- Cool to room temperature before serving or refrigerate until required
- To serve, cut into 8 squares and serve warm or cold
Per Serve: 436 kJ, carbohydrates 10.5g, protein 6.4g, total fat 3.8g (sat. fat 1.9g), fibre 1.3g, sodium mg115
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