Is there anything better than a dinner that gets mixed up in one bowl, then pressed into one tin and cooks in one oven? Perhaps only the addition of Bono, sitting up on the benchtop in his onesie, belting out a little acapella version of ‘One’ while I sip one wee glass of vino while I’m wearing my onesie. That’d be nice, if a little weird.
If you’re free Bono, pop over tonight and we’ll whip this zucchini slice up together.
Zucchini & rice slice (Gluten free)
There’s no smuggling going on here really, since pretty much the whole dish IS vegies. Smuggling vegies within vegies…
2 zucchinis, grated
1 carrot, peeled, grated
4 spring onions, finely sliced
125g can corn kernels, drained
1 cup cooked rice (white or brown) – I always make extra rice whenever I’m cooking a stir-fry, so I can make stuff like this the next day
2-3 tbsp fresh chives and/or parsley, finely chopped (optional)
1/2 tsp garlic powder
1 cup grated cheddar cheese (plus extra for the top)
1/2 cup mild feta, crumbled
4 eggs, lightly whisked
Preheat the oven to 190C. Line a 20x30cm slice tin with baking paper.
In a large bowl, combine everything well. Press the mixture into the tin, top with a handful of grated cheese and bake for 30 minutes until set.
Serves 2 adults and 2 kids
Like this recipe? Why not try out my Baked tuna & tomato rice.