7086
THE DAIRY KITCHEN

Zucchini, Capsicum and Artichoke Rice Slice

By THE DAIRY KITCHEN

Serves 6
Difficulty Easy
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.

Ingredients

300g 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
Handy Tips
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)

Energy (kj) 983
Sugars (g) 8.1
Protein (g) 14.5
Dietry Fibre (g) 4.6
Fat Total (g) 8.9
Sodium (mg) 296
Saturated (g) 4.3
Calcium (mg) 269
Carbohydrates (g) 22.1
Iron (mg) 1.6
All nutrition values are per serving.

Method

  1. Mix ricotta, milk, half the parmesan, eggs, rice, zucchini, peas, spring onions and mint together in a large bowl.
  2. 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.

Discover Great Recipes