Name: Zucchini, Capsicum and Artichoke Rice Slice
Prep time: 15 min
Cook time: 1 h
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

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Mix ricotta, milk, half the parmesan, eggs, rice, zucchini, peas, spring onions and mint together in a large bowl.
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.
Bake at 180°C oven for 55-60 minutes or until rice is tender and slice is set.
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.

Mix ricotta, milk, half the parmesan, eggs, rice, zucchini, peas, spring onions and mint together in a large bowl.
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.
Bake at 180°C oven for 55-60 minutes or until rice is tender and slice is set.
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.

Mix ricotta, milk, half the parmesan, eggs, rice, zucchini, peas, spring onions and mint together in a large bowl.
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.
Bake at 180°C oven for 55-60 minutes or until rice is tender and slice is set.
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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