Serves: 4
Prep: 5 minutes Cook: 55 minutesThis quick and easy slice is perfect for an afternoon snack or in kids lunchboxes. Zucchini is the perfect veggie for this recipe, however, you could add any low FODMAP veggies to meet your liking. It's delicious enjoyed both hot or cold.
| ingredients |
|---|
|
⅓ cup white rice |
|
1 medium zucchini, grated |
|
1 small carrot, grated |
|
3 eggs, lightly beaten |
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¾ cup grated cheddar cheese |
Preheat the oven to 180°C/356°F. Line base and sides of 9cm x 19cm loaf pan with baking paper, allowing 2cm overhang.
Place rice and 2/3 cup cold water in a saucepan over high heat. Bring to the boil. Reduce heat to low.
Simmer, covered, for 10 to 12 minutes. Remove from heat. Stand, covered, for 3 minutes.
Add zucchini, carrot, eggs, rice and ½ cup cheese to a large bowl. Stir to combine.
Spread mixture in prepared pan. Sprinkle remaining cheese on the top.
Bake for 30 to 35 minutes or until golden brown and just set. Set aside to cool.
Cut into quarters. Place in microwave-safe, airtight containers. Refrigerate within 2 hours of cooking.
Adapted from Taste.com.au recipe.
| Nutrition Information (per serve) | |
|---|---|
| Energy | 863 Kj / 206 cal |
| Protein | 11.90g |
| Carbohydrates | 7.80g |
| Sugar | 3.50g |
| Total Fat | 14.00g |
| Saturated Fat | 6.80g |
| Fibre | 2.10g |
