Kerry Withoos, Accredited Practising Dietitian


Zucchini and Rice Slice

Recipes > vegetarian

This makes for a terrific accompaniment to a protein or serve as a light meal by itself. Low fat, low fodmap and high in fibre this will keep you feeling fuller for longer


• 1/3 cup white rice 
• 2 teaspoons olive oil 
• 1 medium zucchini (250g), grated 
• 1 small carrot (100g), grated
• 3 eggs, lightly beaten 
• ½ cup low fat grated cheese 


  1. Preheat the oven to 180°C. Line base and sides of 9cm x 19cm loaf pan with baking paper, allowing 2cm overhang. 
  2. Place rice and 2/3 cup cold water in a saucepan over high heat. Bring to the boil. Reduce heat to low. Simmer, covered, for 10 to 12 minutes. Remove from heat. Stand, covered, for 3 minutes.
  3. Add zucchini, carrot, eggs, rice and ½ the cheese to a large bowl. Stir to combine. Spread mixture in prepared pan. Sprinkle remaining cheese on the top. Bake for 30 to 35 minutes or until golden brown and just set. Set aside to cool.
  4. Cut into quarters. Place in microwave-safe, airtight containers. Refrigerate within 2 hours of cooking.

Serves 4