Method
- Preheat oven to 200 degrees Celsius.
- Cook the rice in boiling water until al dente, about 35 minutes. Drain and set aside in a bowl.
- Whilst the rice is cooking, combine the oil and onions in a large non-stick frying pan and cook over moderate heat until soft, about 5 minutes, stirring frequently. Add garlic and stir for 1 minute more.
- Add zucchini and cook 5 minutes, until crisp and tender, then stir in oregano and season with coarsely ground black pepper.
- Add zucchini mixture to the rice, together with the cherry tomatoes and ricotta. Mix well.
- Spread evenly in an ovenproof dish sprayed with monounsaturated or polyunsaturated oil cooking spray. Scatter with parmesan.
- Cover with foil and bake for 20 minutes. Remove foil and cook a further 20 minutes or until top in golden and filling is bubbling.
Notes
Tip: Leftovers make a great meal reheated the following day.
From The Heart Foundation's 'The New Classic Cookbook'.
Last reviewed
