Prep:  15 min
Cook:  1 hour
Serves:  6
Average: 3.5 (10 votes)

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Zucchini, Capsicum and Artichoke Rice Slice
Zucchini, Capsicum and Artichoke Rice Slice
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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