Zucchini, Capsicum and Artichoke Rice Slice
Serves 6
Ingredients
300g smooth ricotta cheese.
1 cup 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.
Method
1. 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 28cm x 18cm slice pan, scatter with capsicum, stud with artichoke hearts and sprinkle with remaining parmesan and sunflower seeds.
2. Bake at 180 degrees Celsius oven for 55-60 minutes or until rice is tender and slice is set.
Cool slightly before slicing and serving warm or cool.
