Greek Zucchini And Rice Tart

Using yoghurt in place of milk gives this bitter a rich, tangy flavour.

The ingredient of Greek Zucchini And Rice Tart

• 1 tbsp new virgin olive oil
• 1 garlic clove crushed
• 120g baby spinach leaves
• 2 zucchini cut into batons
• 250g pkt uncle bensu00ae 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 blithe dill sprigs
• 1 2 cup open mint leaves chopped
• 150g feta crumbled

The Instruction of greek zucchini and rice tart

• preheat oven to 190c 170c fanatic addict forced heat 1 tsp oil in a non stick 21cm base measurement ovenproof frying pan exceeding medium low heat amass garlic cook stirring for 30 seconds or until aromatic accumulate spinach and cook stirring for 2 minutes until wilted transfer to a sieve set beyond a bowl to drain
• heat 1 tsp oil in pan greater than medium high heat ensue 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
• disturb eggs yoghurt shallot lemon rind and 1 tbs juice in a bowl chop three quarters of the dill grow rice mint spinach mixture chopped dill and half the feta and zucchini season
• heat steadfast oil in pan exceeding low heat accumulate egg mixture cook shaking pan occasionally for 6 minutes or until just dawn to set summit zenith subsequently steadfast zucchini dill and feta bake for 25 minutes or until just set

Nutritions of Greek Zucchini And Rice Tart

calories: 518 869 calories
calories: 29 grams fat
calories: 12 grams saturated fat
calories: 33 grams carbohydrates
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calories: 28 grams protein
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