THE DAIRY KITCHEN
Zucchini, Capsicum and Artichoke Rice Slice
By THE DAIRY KITCHEN
Preparation 15 MINS
Cooking 1 HR 0 MINS
This slice is delicious served warm or cool and will keep refrigerated for up to 2 days. It makes a great portable office lunch, just ensure it is kept refrigerated.
Ingredients300g reduced fat smooth ricotta cheese
1 cup reduced fat milk
2 tablespoons grated parmesan cheese
2 eggs, lightly beaten
1/2 cup raw medium grain rice
2 zucchini, grated
1/3 cup frozen peas, thawed
4 spring onions, finely chopped
1 tablespoon finely chopped mint
1 cup roasted red capsicums, cut into strips
100g fat-free marinated artichoke hearts, drained and halved
1/4 cup sunflower seeds
crisp green salad, for serving
This slice is delicious served warm or cool and will keep refrigerated for up to 2 days. It makes a great portable office lunch, just ensure it is kept refrigerated. Roasted capsicum and marinated artichokes can be purchased in jars in the antipasto section of the supermarket or from a deli.
Nutrition (per serve)
|Dietry Fibre (g)||4.6|
|Fat Total (g)||8.9|
- Mix ricotta, milk, half the parmesan, eggs, rice, zucchini, peas, spring onions and mint together in a large bowl.
- Pour mixture into a baking paper lined 28 cm x 18 cm slice pan, scatter with capsicum, stud with artichoke hearts and sprinkle with remaining parmesan and sunflower seeds. Bake at 180°C oven for 55-60 minutes or until rice is tender and slice is set. Cool slightly before slicing and serving warm or cool with salad.