Greek Zucchini And Rice Bitter

Using yoghurt in place of milk gives this sharp sour a rich, tangy flavour.

The ingredient of Greek Zucchini And Rice Bitter

• 1 tbsp further virgin olive oil
• 1 garlic clove crushed
• 120g baby spinach leaves
• 2 zucchini cut into batons
• 250g pkt uncle bensu00ae microwave brown rice
• 9 eggs
• 260g 1 cup greek yoghurt
• 3 green shallots thinly sliced
• 1 small lemon rind finely grated juiced
• 1 3 cup open dill sprigs
• 1 2 cup fresh mint leaves chopped
• 150g feta crumbled

The Instruction of greek zucchini and rice bitter

• preheat oven to 190c 170c enthusiast forced heat 1 tsp oil in a non stick 21cm base measurement ovenproof frying pan greater than medium low heat amass garlic cook stirring for 30 seconds or until aromatic mount up spinach and cook stirring for 2 minutes until wilted transfer to a sieve set over a bowl to drain
• heat 1 tsp oil in pan on top of higher than medium high heat mount up zucchini cook stirring for 3 minutes or until just tender season transfer to a plate microwave rice for 30 seconds or until grains just separate
• raise a fuss eggs yoghurt shallot lemon rind and 1 tbs juice in a bowl chop three quarters of the dill amass rice mint spinach mixture chopped dill and half the feta and zucchini season
• heat long lasting oil in pan more than low heat accumulate egg mixture cook shaking pan occasionally for 6 minutes or until just arrival to set culmination past permanent zucchini dill and feta bake for 25 minutes or until just set

Nutritions of Greek Zucchini And Rice Bitter

calories: 518 869 calories
calories: 29 grams fat
calories: 12 grams saturated fat
calories: 33 grams carbohydrates
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calories: 28 grams protein
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