Greek zucchini and rice tart
The Greek Zucchini and Rice Tart is a light yet flavorful dish featuring grated zucchini, spinach, brown rice, and fresh herbs, all bound by a mixture of eggs, Greek yogurt, and feta cheese. Perfect for any meal, it’s baked until golden and set, showcasing classic Mediterranean tastes.
Cook time 35 min
Prep time 5 min
Ingredients:
1 tbsp olive oil2 garlic cloves
3 cups spinach
2 large zucchini
1 cup brown rice
6 eggs
1 cup greek yogurt
3 shallots
2 tbsp lemon zest
1 tbsp dill
1/2 cup spearmint
3/4 cup feta cheese
Greek Zucchini and Rice Tart is a delicious and nutritious dish that brings together a variety of fresh ingredients with classic Mediterranean flavors. This savory tart combines zucchini, brown rice, spinach, and aromatic herbs with a creamy mixture of eggs, Greek yogurt, and feta cheese. It’s perfect for a light lunch, a dinner main course, or even a fancy brunch dish.
Instructions:
- Preheat your oven to 375°F (190°C).
- Grease a tart pan or baking dish with a bit of olive oil.
- Cook the brown rice according to the package instructions. Once cooked, set aside to cool slightly.
- Heat 1 tbsp of olive oil in a large skillet over medium heat.
- Add the minced garlic and sauté for about 1 minute until fragrant.
- Add the spinach and cook until wilted, about 2-3 minutes. Remove from heat and set aside.
- Grate the zucchinis and place them in a clean dish towel or cheesecloth. Squeeze out as much excess liquid as possible to avoid a soggy tart.
- In a large mixing bowl, combine the cooked rice, wilted spinach, grated zucchini, and chopped shallots.
- Add the beaten eggs, Greek yogurt, lemon zest, chopped dill, and chopped spearmint. Mix thoroughly to combine.
- Fold in the crumbled feta cheese gently to distribute evenly throughout the mixture.
- Pour the mixture into the prepared tart pan or baking dish, spreading it out evenly.
- Place the tart in the preheated oven and bake for 40-45 minutes, or until the top is golden brown and the tart is set.
- Allow the tart to cool for about 10 minutes before slicing.
- Serve warm or at room temperature.
This Greek Zucchini and Rice Tart is not only a delightful culinary experience but also packed with nutrients, thanks to the veggies, whole grains, and protein from the eggs and cheese. Enjoy this vibrant dish fresh out of the oven, or serve it at room temperature for any occasion. It’s sure to be a hit among your family and friends!
Greek zucchini and rice tart FAQ:
For the Greek Zucchini and Rice Tart, a standard 9-inch tart pan or a similarly sized baking dish is ideal. This allows the tart to bake evenly and provides enough space for the filling.
The tart is done when the top is golden brown and the center is set. You can check this by gently shaking the pan; if the filling doesn't jiggle and a knife inserted in the center comes out clean, it’s ready to be taken out of the oven.
Yes, you can substitute brown rice with white rice or other grains like quinoa or farro. Just be mindful of the cooking times, as they may vary; white rice typically cooks faster than brown rice.
Store leftovers in an airtight container in the refrigerator. They can last for about 3-4 days. Reheat in the oven or microwave before serving for best taste.
You can substitute Greek yogurt with sour cream or a dairy-free yogurt alternative if needed. Both will maintain the creamy texture, but the flavor may vary slightly.
Tips:
- Pre-cook the brown rice to save time. Make sure it's well-drained before adding it to the mixture.
- Grate the zucchini and then squeeze out excess moisture using a clean dish towel or cheesecloth to prevent the tart from becoming soggy.
- If fresh dill and spearmint are not available, you can use dried herbs, but reduce the quantity to avoid overpowering the flavors.
- Use full-fat Greek yogurt for a richer texture and flavor.
- Make sure to evenly distribute the mixture in the tart pan to ensure even cooking.
- You can add a handful of chopped olives or sun-dried tomatoes for an extra burst of Mediterranean flavor.
- Let the tart sit for a few minutes after baking to allow it to set before slicing.
Nutrition per serving
4 ServingsCalories 540kcal
Protein 27g
Carbohydrates 60g
Fiber 4.68g
Sugar 9g
Fat 27g
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