Zucchini, Capsicum and Artichoke Rice Slice
Ingredients
- 300g Australian reduced fat smooth ricotta cheese
- 1 cup Australian reduced fat milk
- 2 tablespoons grated parmesan cheese
- 2 eggs, lightly beaten
- 1/2 cup raw medium grain rice
- 2 zucchini, grated
- 1/3 cup frozen peas, thawed
- 4 spring onions, finely chopped
- 1 tablespoon finely chopped mint
- 1 cup roasted red capsicums, cut into strips
- 100g fat-free marinated artichoke hearts, drained and halved
- 1/4 cup sunflower seeds
- Crisp green salad, for serving
