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Photo of Greek-style egg, zucchini and rice bakes by WW

Greek-style egg, zucchini and rice bakes

6
Points®
Total Time
30 min
Prep
10 min
Cook
20 min
Serves
2
Difficulty
Easy
The combination of rice and eggs provides a long lasting energy source. This simple bake will keep you feeling fuller for longer.

Ingredients

Cooked white rice

¾ cup(s), (130g), long grain

Zucchini

1 small, grated

Green shallot(s)

1 individual, thinly sliced

Egg(s)

3 medium, lightly beaten

Reduced fat feta cheese

40 g, crumbled

Fresh dill

1 tbs, coarsely chopped leaves, plus extra sprigs to garnish

Tomato(es)

1 large, chopped

Oil spray

2 x 3 second spray(s)

Instructions

  1. Preheat oven to 180°C or 160°C fan-forced. Lightly spray two 1 1/4 cup (310ml) capacity ovenproof dishes with oil. Place on a baking tray.
  2. Combine rice, zucchini, shallot, egg, feta and chopped dill in a medium bowl. Season with salt and pepper. Mix well. Spoon into prepared dishes. Bake for 20 minutes or until puffed and golden.
  3. Serve rice bakes topped with tomato and extra dill.

Notes

TIPS: You can use 90-second microwave long-grain white rice instead of cooked rice. Store cooled leftovers (without tomato and dill) covered with plastic wrap in the fridge for up to 1 day. Reheat in the microwave or enjoy cold.

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