Zucchini, Capsicum and Artichoke Rice Slice
Prep:  15 min
Cook:  1 hour
Serves:  6
Average: 3.5 (10 votes)
Difficulty:
Cuisine:
Saved:
Italian
490
Recipe by: The Dairy Kitchen

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Zucchini, Capsicum and Artichoke Rice Slice
Ingredients:
Zucchini, Capsicum and Artichoke Rice Slice
Method:
Zucchini, Capsicum and Artichoke Rice Slice
  1. Mix ricotta, milk, half the parmesan, eggs, rice, zucchini, peas, spring onions and mint together in a large bowl.
  2. Pour mixture into a baking paper lined 28 cm x 18 cm slice pan, scatter with capsicum, stud with artichoke hearts and sprinkle with remaining parmesan and sunflower seeds.
  3. Bake at 180°C oven for 55-60 minutes or until rice is tender and slice is set.
  4. Cool slightly before slicing and serving warm or cool with salad.
Tips & Hints:
  • This slice is delicious served warm or cool and will keep refrigerated for up to 2 days. It makes a great portable office lunch, just ensure it is kept refrigerated. Roasted capsicum and marinated artichokes can be purchased in jars in the antipasto section of the supermarket or from a deli.
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