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How to make Greek zucchini and rice tart

Yield = 4
Prep time: 0:05
Cook time: 0:35
Total time: 0:40

Ingredients

  • 1 tablespoon extra virgin olive oil
  • 1 garlic clove, crushed
  • 120g baby spinach leaves
  • 2 zucchini, cut into batons
  • 250g pkt Uncle Ben's® Microwave Brown Rice
  • 9 eggs
  • 260g (1 cup) Greek yoghurt
  • 3 green shallots, thinly sliced
  • 1 small lemon, rind finely grated, juiced
  • 1/3 cup fresh dill sprigs
  • 1/2 cup fresh mint leaves, chopped
  • 150g feta, crumbled

Method

  • Step 1 Preheat oven to 190C/170C fan forced. Heat 1 tsp oil in a non-stick 21cm (base measurement) ovenproof frying pan over medium-low heat. Add garlic. Cook, stirring, for 30 seconds or until aromatic. Add spinach and cook, stirring, for 2 minutes until wilted. Transfer to a sieve set over a bowl to drain.
  • Step 2 Heat 1 tsp oil in pan over medium-high heat. Add zucchini. Cook, stirring, for 3 minutes or until just tender. Season. Transfer to a plate. Microwave rice for 30 seconds or until grains just separate.
  • Step 3 Whisk eggs, yoghurt, shallot, lemon rind and 1 tbs juice in a bowl. Chop three-quarters of the dill. Add rice, mint, spinach mixture, chopped dill and half the feta and zucchini. Season.
  • Step 4 Heat remaining oil in pan over low heat. Add egg mixture. Cook, shaking pan occasionally, for 6 minutes or until just beginning to set. Top with remaining zucchini, dill and feta. Bake for 25 minutes or until just set.