Baked rice, tomato and zucchini
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Time to make:
$1.34 per serve
(at time of publication)
Full ingredients list:
- 2 1/4 cups cooked brown rice
- 1 tablespoon olive oil
- 2 brown onions, sliced
- 4 cloves garlic, sliced thinly
- 900g zucchini, thinly sliced
- 1/4 cup chopped flat leaf parsley
- 250g punnet cherry tomatoes, halved
- 100g low-fat ricotta
- 1/4 cup grated parmesan cheese
Nutritional information (per serve)
Instructions and steps:
Step 1 Preheat oven to 200°C. Spray an ovenproof dish with oil spray. Put cooked brown rice into a large bowl. Set aside.
Step 2 Heat oil in a large non-stick frying pan over medium heat. Add onions. Cook for 6 minutes or until softened. Add garlic and cook for 2 minutes. Add zucchini and cook for another 5 minutes or until tender but still crunchy. Stir in parsley and season with cracked black pepper. Add zucchini mixture, tomatoes and ricotta to rice. Mix well.
Step 3 Spoon mixture into prepared dish. Sprinkle with parmesan cheese. Cover with foil and bake for 20 minutes. Remove foil and bake for a further 10 minutes or until top is golden. Serve.
Recipe supplied by Healthy Food Guide reader, Delmay Searl (Bundaberg, QLD)
Delmay says: "This is one of my favourite original recipes. To save time, I cook the rice the night before."
About this recipe
First published: January 2009