Cheesy Zucchini Rice Slice

Cheesy Zucchini Rice Slice

This budget-friendly recipe is easy to make and super tasty. Perfect to eat straight away or make ahead for picnics or for the lunchbox.
  • 45 Mins

    Cooking Time

  • easy


  • 10 Mins

    Prep Time

  • 6 People


  • 190 g packet Continental Cheesy Rice - Family Pack
  • 1 2/3 cups (415mL) hot water
  • 2 teaspoons oil
  • 2 medium zucchini (300g), coarsely grated
  • 2 green spring onion, thinly sliced
  • 300 g can corn kernels, drained
  • 1/2 cup finely grated Parmesan cheese
  • 4 extra large eggs, lightly beaten
  • tomato relish, to serve
  • mixed leaf salad, to serve

  1. Preheat oven to 180°C (160°C fan-forced). Grease a 30 x 20cm rectangular slice pan. Line base and long sides with baking paper, allowing the 2 long sides to overhang.

  2. Place rice packet contents, water and oil into a saucepan. Bring to the boil, stirring. Reduce heat, cover and simmer for 10 minutes until water is absorbed and rice is cooked. Remove from heat. Stir, cover and stand for 2 minutes. Transfer to a bowl and allow to cool for 10 minutes.

  3. Add zucchini, spring onion, corn and cheese to rice. Stir to combine. Season to taste. Stir in eggs until well combined. Spoon mixture into prepared pan. Smooth top. Bake for 30 minutes, or until mixture has set and top is golden and firm to touch. Allow to cool in pan for 5 minutes. Remove from pan. Cut slice into 16 squares. Serve with tomato relish and salad.

  1. Amount per Serving
Nutritional values Amount per Serving
Energy (kcal) 256.81 kcal
Protein (g) 15.6 g
Sugar (g) 5.51 g
Fat (g) 11.71 g
Fibre (g) 1.85 g

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