This quick and easy slice is perfect for an afternoon snack or in kids’ lunchboxes. Deliciously enjoyed both hot or cold. For additional flavour you can add pancetta/bacon cubes.

PREP 45 MIN | COOKS IN 25 MIN | MAKES 4 portions


  • 1/3cup rice, basmati, raw
  • 1 vegetable stock cube or homemade vegetable stock
  • 1 medium zucchini/courgette, grated
  • 1 small carrot, grated
  • 3 eggs whisked
  • 3/4 cup cheddar cheese


  • Preheat oven to 180 deg C.
  • Line base and sides of a 9cms x 19cms loaf pan with baking paper, allowing 2cms overhang. Alternatively use a silicone loaf pan.
  • Place rice in 2/3 cup cold water together with a stock cube or replace water with vegetable stock.
  • Bring to the boil, reduce heat to low.
  • Cover and simmer for 10 to 12 minutes. Remove from heat. Let stand covered for 3 minutes.
  • Add zucchini, carrot, (bacon if adding) rice and 1/2 cup cheese to a large bowl. Stir to combine.
  • Spread mixture in tray. Sprinkle remaining cheese on the top.
  • Bake until golden brown and set, about 25 minutes. Set aside to cool.
  • Cut into quarters and refrigerate within two hours of cooking.

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