Name: Bacon, rice and zucchini slice
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4
Ingredients: 2 teaspoon vegetable or olive oil; 1 medium brown onion, finely chopped; 200 gram bacon rashers, rind removed, chopped; 2 clove garlic, crushed; 1 medium zucchini, finely grated; 1/2 cup frozen peas; 1 cup cooked long-grain white or brown rice; 160 gram fresh ricotta; 2 tablespoon chopped mint; 6 eggs, at room temperature, lightly beaten; 2/3 cup grated tasty cheese; mixed salad, to serve

Ingredients

2 teaspoon vegetable or olive oil

1 medium brown onion, finely chopped

200 gram bacon rashers, rind removed, chopped

2 clove garlic, crushed

1 medium zucchini, finely grated

1/2 cup frozen peas

1 cup cooked long-grain white or brown rice

160 gram fresh ricotta

2 tablespoon chopped mint

6 eggs, at room temperature, lightly beaten

2/3 cup grated tasty cheese

mixed salad, to serve

Method

1.Preheat oven to 200°C/180°C fan-forced. Lightly grease and line a 26 x 16cm (base measurement) slice pan with baking paper.

2.Heat oil in a large frying pan over moderate heat. Add onion and bacon; cook and stir for 6-7 minutes or until bacon is crisp. Add garlic and zucchini; cook and stir for 2 minutes more.

3.Transfer bacon mixture to a large heatproof bowl; add peas, rice, ricotta and mint. Add egg to bacon mixture; stir until well combined. Season with pepper.

4.Spoon mixture into prepared pan; smooth surface. Sprinkle with grated cheese. Bake for 20 minutes or until golden. Remove from oven. Stand in pan for 10 minutes, then transfer to a chopping board. Cut into slices, then serve with salad.

You will need to cook about 1/3 cup raw rice.
Note

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Ingredients

Method

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