Zucchini Rice Cakes

Savoury Zucchini & Ricotta Rice Cakes

These zucchini rice cakes are so simple to whip up and create a tasty meal for your family. Pack any leftovers for school or work the next day!
  • 35 Mins

    Cooking Time

  • Difficulty

  • 10 Mins

    Prep Time

  • 6 People


  • 1 packet Continental Chicken Rice - Family Pack
  • 1 2/3 cup hot water
  • 1 large zucchini, grated
  • 2 eggs, beaten
  • ½ cup reduced-fat ricotta
  • 2 tablespoon grated Parmesan cheese

  1. Preheat oven to 200˚C (180˚C fan-forced). Lightly grease a silicone muffin pan with some oil. If using a standard metal muffin pan instead of greasing with oil line with paper muffin cases.

  2. Place rice pack contents and water into a saucepan. Bring to the boil. Reduce heat to low, cover and simmer gently for 10 minutes, stirring occasionally. Allow to cool slightly.

  3. Meanwhile place zucchini into a clean tea towel or cloth and bring up sides to enclose zucchini, squeeze over a bowl, or kitchen sink, to remove excess moisture from zucchini.

  4. Add zucchini and eggs to rice mixture, stir to combine. Divide between muffin pan, top each with ricotta and Parmesan and bake for 20-25 minutes or until set and golden.

  1. Amount per Serving
Nutritional values Amount per Serving
Energy (kcal) 148.31 kcal
Protein (g) 7.85 g
Sugar (g) 2.14 g
Fat (g) 4.65 g
Fibre (g) 1.01 g

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