Artichoke, zucchini and capsicum rice slice

Serve with a side salad for a healthy lunch or cut into small pieces for workplace catering.
Download Recipe
Three pieces of artichoke, zucchini and capsicum rice slice, stacked on top of each other
g Best choice V Vegetarian Main meal
Ingredients
Serves
people
Method
  1. Preheat oven to 180°C.
  2. Mix ricotta, milk, half the parmesan, eggs, rice, zucchini, peas, spring onions and mint together in a large bowl.
  3. Pour mixture into a shallow tray, lined with baking paper. (Note: you will need a GN2/1 gastronorm tray for 15 serves, or a GN2/1 and a GN1/2 tray for 25 serves.)
  4. Scatter the capsicum over the mixture then stud with artichoke hearts and sprinkle with remaining parmesan and sunflower seeds.
  5. Bake for 55 to 60 minutes or until the slice is set.
  6. Cool slightly before slicing and serving.

Tips

  • Serve with a side salad for a healthy office lunch, or serve cut into small pieces for workplace catering.
  • Roasted capsicum and marinated artichokes can be purchased in jars from the antipasto section of the supermarket or from a deli.