This Spinach, Zucchini, and Ricotta Rice Tart is a savory delight that brings together fresh vegetables with creamy ricotta and tangy parmesan cheese. It's an excellent dish for lunch, dinner, or even a special occasion, providing a nutritious and flavorful meal that is both satisfying and delicious.
- Make sure to thoroughly drain the zucchini after grating to prevent the tart from becoming too watery.
- Use fresh spinach for the best flavor and texture. If using frozen spinach, ensure it's completely thawed and drained of excess water.
- Allow the tart to cool slightly before serving to help it set and make slicing easier.
- Feel free to add or swap ingredients such as adding mushrooms or using different herbs according to your preference.
With its delightful combination of flavors and textures, this Spinach, Zucchini, and Ricotta Rice Tart is bound to become a favorite. Whether served hot or cold, it is a versatile dish that caters to various tastes and occasions, ensuring a hit at any meal or gathering.
Nutrition Facts | |
---|---|
Serving Size | 370 grams |
Energy | |
Calories 430kcal | 22% |
Protein | |
Protein 18g | 12% |
Carbohydrates | |
Carbohydrates 66g | 18% |
Fiber 3.38g | 9% |
Sugar 7g | 7% |
Fat | |
Fat 16g | 18% |
Saturated 5g | 17% |
Cholesterol 170mg | - |
Vitamins | |
Vitamin A 150ug | 17% |
Choline 160mg | 29% |
Vitamin B1 0.50mg | 42% |
Vitamin B2 0.49mg | 37% |
Vitamin B3 4.13mg | 26% |
Vitamin B6 0.40mg | 24% |
Vitamin B9 210ug | 52% |
Vitamin B12 0.57ug | 24% |
Vitamin C 27mg | 30% |
Vitamin E 0.91mg | 6% |
Vitamin K 45ug | 39% |
Minerals | |
Calcium, Ca 220mg | 17% |
Copper, Cu 0.36mg | 40% |
Iron, Fe 4.73mg | 43% |
Magnesium, Mg 77mg | 18% |
Phosphorus, P 340mg | 27% |
Potassium, K 890mg | 26% |
Selenium, Se 30ug | 53% |
Sodium, Na 630mg | 42% |
Zinc, Zn 2.48mg | 23% |
Water | |
Water 270g | - |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. |
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