Name: Zucchini and fetta rice tart
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 1
Ingredients: 200.00 gm white long-grain rice; 18.20 gm olive oil; 2 zucchinis, sliced; 150g creamy fetta, coarsely crumbled; 100g semi-dried tomatoes, chopped; 6 green onions, sliced; 40.00 ml chopped fresh mint; 4 eggs, lightly beaten

Zucchini and fetta rice tart

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Prep Time:
10 minutes

Cook Time:
35 minutes

Total Time:
45 minutes

Whip up a delicious zucchini and rice pie with pantry basics!

Ingredients:

200.00 gm white long-grain rice
2 zucchinis, sliced
150g creamy fetta, coarsely crumbled
100g semi-dried tomatoes, chopped
6 green onions, sliced
40.00 ml chopped fresh mint
4 eggs, lightly beaten

Instructions:

Preheat your oven to a toasty 200°C and generously grease a 23cm tart pan with a removable base.
Prepare the rice according to package instructions. Rinse under cold water, then transfer to a large bowl.
In a large non-stick frying pan over high heat, heat olive oil. Cook zucchini for 3 minutes, tossing frequently until golden. Add cooked zucchini, feta, tomatoes, green onions, mint, and eggs to the rice. Mix everything well together.
Press the mixture into the pan, place it on an oven tray, and bake for 25 minutes or until lightly golden and just set in the centre. Serve warm with salad leaves.

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