Artichoke, zucchini and capsicum rice slice
Serve with a side salad for a healthy lunch or cut into small pieces for workplace catering.
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g
Best choice
V
Vegetarian
Main meal
Ingredients
Serves
people
Method
- Preheat oven to 180°C.
- Mix ricotta, milk, half the parmesan, eggs, rice, zucchini, peas, spring onions and mint together in a large bowl.
- 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.)
- Scatter the capsicum over the mixture then stud with artichoke hearts and sprinkle with remaining parmesan and sunflower seeds.
- Bake for 55 to 60 minutes or until the slice is set.
- 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.
The Healthy Eating Advisory Service acknowledges the Traditional Owners of the land on which we operate. We pay our respects to them, their culture and their Elders past and present.
The Healthy Eating Advisory Service is delivered by experienced nutritionists and dietitians at National Nutrition Foundation, with support from the Victorian Government.
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