Name: Zucchini rice slice
Prep time: 15 min
Cook time: 50 min
Total time: 65 min
Yield: 1
Ingredients: 66.00 gm white rice; 9.20 gm olive oil; 1 small onion, finely chopped (see notes for low FODMAP tip); 1 medium zucchini, grated; 3 eggs, lightly beaten; 187.50 ml grated tasty cheese; 40.00 ml grated parmesan cheese

Zucchini rice slice

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Prep Time:
15 minutes

Cook Time:
50 minutes

Total Time:
65 minutes

Budget-friendly zucchini slice with hearty rice.

Ingredients:

66.00 gm white rice
1 small onion, finely chopped (see notes for low FODMAP tip)
1 medium zucchini, grated
3 eggs, lightly beaten
187.50 ml grated tasty cheese
40.00 ml grated parmesan cheese

Instructions:

Preheat your oven to 180°C (160°C fan-forced) and prepare a 6cm-deep, 9cm x 19cm loaf pan by greasing it and lining the base and sides with baking paper, leaving a 2cm overhang.
In a saucepan, combine rice and 2/3 cup of cold water over high heat. Bring to a boil, then lower the heat and simmer covered for 10-12 minutes. Remove from heat and let it stand covered for 3 minutes before serving.
Heat oil in a frying pan over medium-high heat. Sauté onions for 3 to 5 minutes until soft. Transfer to a large bowl. Mix in zucchini, eggs, rice, and 1/2 cup of tasty cheese. Spread in a prepared pan, top with parmesan and remaining cheese. Bake until golden and set, about 30 to 35 minutes. Cool before serving.
Cut the ingredients into quarters and place them in 2 microwave-safe airtight containers before refrigerating.

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