Spinach, zucchini and ricotta rice tart
Discover a delightful Spinach, Zucchini, and Ricotta Rice Tart that combines tender white rice, rich chicken gravy, fresh zucchini, and tasty ricotta cheese. Enhanced with sun-dried tomatoes, spinach, scallions, and spearmint, this savory dish is bound together with eggs and topped with grated Parmesan for a perfectly golden finish. Perfect for a hearty dinner or a unique brunch option!
Cook time 50 min
Prep time 15 min
Ingredients:
2 cups white rice4 cups chicken gravy
3 large zucchini
2 tbsp olive oil
2 garlic cloves
6 eggs
1 cup ricotta cheese
1/2 cup sun-dried tomatoes
2 cups spinach
1 cup scallions
1/3 cup spearmint
3/4 cup grated parmesan cheese
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.
Instructions:
- Preheat your oven to 350°F (175°C).
- Lightly grease a 9-inch (23cm) tart pan or a pie dish.
- In a large saucepan, combine the 2 cups of white rice and 4 cups of chicken gravy.
- Bring to a boil, then reduce the heat to low. Cover and cook until the rice is tender and has absorbed the liquid, which should take about 15-20 minutes. Fluff with a fork and set aside to cool slightly.
- While the rice is cooking, wash and trim the ends off the zucchini. Grate the zucchini using a coarse grater.
- Heat the 2 tablespoons of olive oil in a large skillet over medium heat.
- Mince the garlic cloves and add them to the skillet, sautéing until fragrant (about 30 seconds).
- Add the grated zucchini to the skillet and cook until softened, about 5-7 minutes.
- Chop the sun-dried tomatoes into small pieces.
- Roughly chop the spinach, scallions, and spearmint.
- In a large mixing bowl, whisk the 6 eggs until well beaten.
- Add the ricotta cheese and mix well until smooth.
- Add the cooked rice, sautéed zucchini and garlic, chopped spinach, chopped sun-dried tomatoes, scallions, and spearmint.
- Mix all ingredients until well combined.
- Stir in 1/2 cup of the grated parmesan cheese, reserving the remaining 1/4 cup for the topping.
- Season with salt and pepper to taste.
- Transfer the mixture into the prepared tart pan and smooth the top with a spatula.
- Sprinkle the remaining 1/4 cup of grated parmesan cheese evenly over the top.
- Place in the preheated oven and bake for 40-45 minutes, or until the top is golden brown and the tart is set in the center.
- Allow the tart to cool for about 10 minutes before slicing.
- Serve warm or at room temperature.
Tips:
- 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 per serving
8 ServingsCalories 430kcal
Protein 18g
Carbohydrates 66g
Fiber 3.38g
Sugar 7g
Fat 16g
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