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.
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