Rice, zucchini and spinach slice

Rice, zucchini and spinach slice is a super easy one-course meal to prepare for vegetarian lunch or dinner. The rice is cooked directly in the oven with a mixture of summer zucchini, spinach and cheese. A sort of savory cake prepared which can be served as a single main dish with a side of fresh tomato salad. Delicious still warm with the slightly crunchy cheese crust. Also yummy the next day whether hot or at room temperature, just warm it up for a few minutes and it will always be delicious. A hearty and original dish of vegetables and rice.

Rice, zucchini and spinach slice

Rice, zucchini and spinach slice is a single dish rich in vegetables. A mix of rice, zucchini, spinach, cheese and eggs baked together in the oven for a simple dish and a dinner-saving idea.
4.23 from 9 votes
Prep Time 15 minutes
Cook Time 1 hour 5 minutes
Waiting time 10 minutes
Total Time 1 hour 30 minutes
Course cereali
Cuisine Ovo-lacto vegetarianism
Servings 1 pan 18×28 cm
Calories 450 kcal

Ingredients
  

  • 400 g zucchini
  • 2 tsp salt
  • 200 g frozen spinach
  • 1 small onion
  • 1 garlic clove
  • 180 g white rice
  • 130 g of scamorza or provola or emmental or similar cheese
  • 50 g grated Parmesan cheese
  • 3 medium eggs
  • 220 ml milk
  • ground pepper to taste
  • 2 slices of cheese or some grated cheese (I used sliced ​​goat cheese)
  • butter and flour for the pan

Instructions
 

Instructions rice, zucchini and spinach slice

  • To prepare this recipe, previously thaw the spinach and squeeze it between your hands to remove the water.
  • Wash your rice under running water and soak it for 10 minutes in cold water.
  • While waiting for the rice, grate the zucchini on a grater with large holes. Sprinkle them with salt and place on a sieve for about 10 minutes.
  • In a large bowl, mix eggs, milk and ground pepper.
  • Add chopped garlic clove and a chopped onion.
  • Squeeze the zucchini between your hands to remove excess water and add them to the egg mix. Also add two types of cheese, squeezed spinach and your drained rice.
  • Mix well then pour everything into a ceramic or pyrex (18×28 cm) pan that you have previously spread with a some butter and dusted with flour. Cover the pan with aluminum foil.
  • Bake in the preheated static oven at 180 °C for 30 minutes. After this time, remove the aluminum foil and continue baking for another 30 minutes.
  • Once ready add a layer of grated or sliced ​​cheese and toast everything under the oven grill for another 5 minutes.
  • Remove from the oven and let it cool a bit before serving.

Note from the author of this recipe

  • I just want to tell you that I really appreciate that you have decided to prepare my recipe. If you like it, I would be very happy and it could be a huge help for me if you follow me on my official social channel such as instagram where I publish every time a new recipe comes out. To become my follower just search for foodohfood in your instagram or click on this link: https://www.instagram.com/foodohfood/ and press Follow. Thank you from the bottom of my heart, Barbara. ^_^

Notes

The nutritional values are generated automatically for indicative purposes only and are therefore not completely accurate.

Nutrition

Serving: 1panCalories: 450kcal
Keyword baby spinach, cheese, garlic, healthy dinner idea, lunch idea, onion, recipe with rice, rice, savory, savory cake, savory recipe
Tried this recipe?Let us know how it was!

Store in the refrigerator and eat within 2 – 3 days.

lot of love. B.

p.s. If you are looking for another summer dish to prepare on the go, try my Summer salad with beans, hard-boiled eggs and tomatoes (photo below) or Greek yogurt and zucchini fritters with feta cheese (photo below).

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