Department of Health & Human Services
Premiers Active April

Cheese, Spinach and Zucchini Rice Slice

This vegie packed rice-slice can be prepped ahead of time or served hot and fresh.

Perfect as an afternoon snack for the kids or to take to work for the energy to get you through the day!

Serves: 20


  • 2 medium zucchini, grated
  • 200g frozen spinach, thawed and squeezed dry
  • 4 spring onions, finely sliced
  • 2/3 cup long or medium grain rice
  • 2/3 cup grated reduced fat cheddar cheese
  • 1/4 cup grated parmesan cheese
  • 3 eggs
  • 3/4 cup reduced fat milk
  • Freshly ground black pepper


  1. Combine zucchini, spinach, spring onion, rice and cheeses in a large bowl and toss to coat.
  2. Whisk together the eggs, milk and pepper and stir into the rice mixture.
  3. Spread rice mixture into a deep 20cm x 30cm baking paper lined dish, cover with foil and bake at 180°C for 30 minutes. Remove foil and cook for a further 30 minutes until eggs have set and rice is cooked. Cool to room temperature before serving or refrigerate until required.
  4. To serve, cut into 20 squares and serve warm or cold.

Recipe Source

Recipe supplied by Nutrition Australia Vic Division.

For more recipes visit


Last updated: March 5, 2018 at: 5:09 pm

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