1/3 cup long-grain white rice
2 tsp light olive oil
1 small onion, finely chopped
1 medium zucchini, grated
3 eggs, lightly beaten
¾ cup grated extra light tasty cheese
2 tbsp grated parmesan cheese
8 cups salad vegetables, to serve on the side
Preheat oven to 180°C/350°F. Great and line a small loaf pan with baking paper, allowing a 2 cm or 1 inch overhang, and set aside.
Place rice and 2/3 cup cold water in a saucepan over high heat. Bring to the boil. Reduce heat to low. Simmer, cover for 15 minutes. Remove from heat. Stand, covered, for 3 minutes.
Meanwhile, heat oil in a frying pan over medium-high heat. Add onion and cook, stirring, for 4 minutes or until soft. Transfer to a large bowl. Add zucchini, eggs, rice and ½ cup tasty cheese. Stir to combine.
Spread mixture in prepared pan. Sprinkle with parmesan and remaining tasty cheese. Bake for 35 minutes or until golden brown. Serve with 2 cup of salad.
Recipe provided by TAPfit Dietician, Julie Masci. Original recipe by Lisa Denny. Published in Healthy Food Guide October 2009 Issue.