Cheesy Zucchini Rice Slice

Name: Cheesy Zucchini Rice Slice
Prep time: 10 min
Cook time: 45 min
Total time: 20 min
Yield: 6
Cuisine: Australian
Ingredients: 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

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

Difficulty
10 Mins

Prep Time
6 People

Serves

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

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.
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.
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.