Zucchini and fetta rice tart

Cooking Vegetarian Zucchini and fetta rice tart

Use a few kitchen staples to create this fabulous zucchini and rice pie.

Lables: Low kilojoule Vegetarian Fish free Gluten free Peanut free Sesame free Shellfish free Soy free Tree nut free Wheat free
  1. Preheat oven to 200°C. Grease a 23cm tart pan with removable base.
  2. Cook rice following packet directions. Drain, rinse under cold running water, then drain again. Place in a large bowl.
  3. Heat olive oil in a large non-stick frying pan over high heat. Cook zucchini for 3 minutes, tossing frequently, until golden.Add zucchini, fetta, tomatoes, green onions, mint and eggs to rice. Mix well.
  4. Press mixture into the pan and place on an oven tray. Bake for 25 minutes or until lightly golden and just set in the centre. Serve warm with salad leaves.

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1 cup white long-grain rice
1 tbsp olive oil
2 zucchinis, sliced
150g creamy fetta, coarsely crumbled
100g semi-dried tomatoes, chopped
6 green onions, sliced
2 tbsp chopped fresh mint
4 eggs, lightly beaten

Adv

Autors
Preparation time
10
Cooking time
35
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Vegetarian
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