Baked zucchini with rice

If you have some leftover rice, this baked zucchini with rice is the perfect dish to use that up and enjoy a very quick and simple dish.

Baked zucchini with rice – serves 4 – 6

• 200 g Boiled rice
• 3 Zucchini
• 40 g Grated salted ricotta (or parmesan)
• 50 ml Milk
• 4 eggs
• 1 Fresh spring onion
• Salt and pepper
• Fresh marjoram
• Extra virgin olive oil

1. Wash the spring onion and cut it into slices. Wash the zucchini, remove the ends and cut them into slices. Fry them in oil and a little salt in a pan for 5 minutes. Leave to cool.
2. In a bowl, beat the eggs with the grated ricotta (or parmesan) and the milk.
3. Add the boiled rice, sautéed zucchini, marjoram leaves and mix. Season with salt and pepper.
4. Grease a round pan and bake at 180 C/360 F for about 25 minutes or until the surface is golden brown.
5. Serve sliced ​​warm or at room temperature.

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