Greek-style egg, zucchini and rice bakes
White boiled rice
¾ cup(s), (120g), long grain
1 small, grated
1 individual, thinly sliced
3 medium, lightly beaten
Reduced fat feta cheese
40 g, crumbled
1 tbs, coarsely chopped leaves, plus extra sprigs to garnish
1 large, chopped
2 x 3 second spray(s)
- 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.
- 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.
- Serve rice bakes topped with tomato and extra dill.