Zucchini, capsicum and artichoke rice slice 40



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If you’re looking for a fresh and different dinner for the week, then you need to try this fantastic recipe! Filled with healthy vegetables it is the perfect way to get a good dose of essential nutrients and vitamins into your diet. We’re sharing this recipe with you today thanks to Dairy Australia! Take a look at their Legendairy website for more.



  • 300g reduced fat smooth ricotta cheese
  • 1 cup reduced fat milk
  • 2 tablespoons grated parmesan cheese
  • 2 eggs, lightly beaten
  • ½ cup raw medium grain rice
  • 2 zucchini, grated
  • 1/3 cup frozen peas, thawed
  • 4 spring onions, finely chopped
  • 1 tablespoon finely chopped mint
  • 1 cup roasted red capsicums, cut into strips
  • 100g fat-free marinated artichoke hearts, drained and halved
  • ¼ cup sunflower seeds
  • crisp green salad, for serving



  1. Mix ricotta, milk, half the parmesan, eggs, rice, zucchini, peas, spring onions and mint together in a large bowl.
  2. Pour mixture into a baking paper lined 28cm x 18cm slice tin, scatter with capsicum, stud with artichoke hearts and sprinkle with remaining parmesan and sunflower seeds. Bake at 180°C for 55-60 minutes or until rice is tender and slice is set. Cool slightly before slicing and serve warm or cool with salad.

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