Combine zucchini, spinach, spring onion, rice and cheeses in a large bowl and toss to coat.
Whisk together the eggs, milk and pepper and stir into the rice mixture.
Spread rice mixture into a deep 20cm x 30cm baking paper lined dish, cover with foil and bake at 180°C for 30 minutes.
Remove foil and cook for a further 30 minutes until eggs have set and rice is cooked.
Cool to room temperature before serving or refrigerate until required.
To serve, cut into 20 squares and serve warm or cold.
Tips & Hints:
This rice slice is a delicious lunchbox idea, that can be used as an alternative to sandwiches. Enjoy warm or cool. Vary flavourings by adding corn kernels, lean ham, grated pumpkin or carrot in place of the spinach. Try using different types of cheeses like crumbled ricotta or feta.
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