This tasty zucchini, capsicum and artichoke slice is so healthy and versatile. It's great for using up the last of your vegetables and any left overs make for perfect lunchbox fillers.
300g reduced fat ricotta cheese
1 cup reduced fat milk
2 tablespoons parmesan cheese, finely grated
1/2 cup rice
2 medium zucchini, grated
1/2 cup frozen peas, defrosted
4 medium spring onions, sliced
1 tablespoon fresh mint, chopped
1 cup red capsicum, sliced thinly in rings
100g canned/ bottled artichoke heart, rinsed and drained
1/4 cup sunflower seeds
Mix ricotta, milk, half the parmesan, eggs, rice, zucchini,peas, spring onions and mint together in large bowl.
Pour mixture into slice pan (28x18cm) lined with baking paper, scatter over capsicum and artichoke hearts and sprinkle with remaining parmesan and sunflower seeds.
Bake in oven at 180ºC for 45-50 minutes or until rice is tender and slice is set.
Cool slightly before slicing.
*Adapted and reproduced by Cancer Council Queensland with permission.