Zucchini and fetta rice tart
- 09.03.2017
- 825
Use a few kitchen staples to create this fabulous zucchini and rice pie.
Recipe «Zucchini and fetta rice tart» presented in category Recipes / Vegetarian, to prepare this dish you will need no more 35 minutes. To make this dish at home by prescription from the author Gomer would need: 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 .
Ingredients:
- 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
Instructions
- Preheat oven to 200°C. Grease a 23cm tart pan with removable base.
- Cook rice following packet directions. Drain, rinse under cold running water, then drain again. Place in a large bowl.
- 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.
- 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.