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Greek zucchini and rice tart
Greek zucchini and rice tart
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Prep Time:
5 minutes
Cook Time:
35 minutes
Total Time:
40 minutes
Yogurt adds a rich and tangy twist to this tart.
Ingredients:
  • 120g baby spinach leaves
  • 2 zucchini, cut into batons
  • 250g pkt Uncle Ben's® Microwave Brown Rice
  • 9 eggs
  • 260g (1 cup) Greek yoghurt
  • 3 green shallots, thinly sliced
  • 1 small lemon, rind finely grated, juiced
  • 82.50 ml fresh dill sprigs
  • 125.00 ml fresh mint leaves, chopped
  • 150g feta, crumbled
Instructions:
  • Preheat oven to 190C/170C fan forced. Heat 1 tsp oil in a non-stick 21cm ovenproof frying pan over medium-low heat. Sauté garlic for 30 seconds until aromatic. Add spinach and cook for 2 minutes until wilted. Drain over a bowl in a sieve.
  • - Heat a teaspoon of oil in a pan over medium-high heat. Add zucchini and cook for 3 minutes until tender. Season to taste, then transfer to a plate. Microwave the rice for 30 seconds until grains are separated.
  • In a bowl, combine whisked eggs, yoghurt, shallot, lemon rind, and 1 tablespoon of lemon juice. Chop three-quarters of the dill. Add rice, mint, spinach mixture, chopped dill, half of the feta, and zucchini. Season to taste.
  • Warm up the remaining oil in a pan over low heat. Pour in the egg mixture and cook for 6 minutes until it starts to slightly set, shaking the pan now and then. Sprinkle the rest of the zucchini, dill, and feta on top. Bake for 25 minutes until fully set.

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