Diet Tips:Low FODMAP zucchini and rice slice

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Low FODMAP Zucchini & Rice Slice .............................................................................................. Adapted from Taste.com.au recipe Serves 4 (1 serve is low FODMAP) .............................................................................................. INGREDIENTS • 1/3 cup white rice  • 2 teaspoons olive oil  • 1 medium zucchini (250g), grated  • 1 small carrot (100g), grated • 3 eggs, lightly beaten  • ¾ cup grated cheddar cheese  .............................................................................................. METHOD Preheat the oven to 180°C. Line base and sides of 9cm x 19cm loaf pan with baking paper, allowing 2cm overhang.  Place rice and 2/3 cup cold water in a saucepan over high heat. Bring to the boil. Reduce heat to low. Simmer, covered, for 10 to 12 minutes. Remove from heat. Stand, covered, for 3 minutes. Add zucchini, carrot, eggs, rice and ½ cup cheese to a large bowl. Stir to combine. Spread mixture in prepared pan. Sprinkle remaining cheese on the top. Bake for 30 to 35 minutes or until golden brown and just set. Set aside to cool. Cut into quarters. Place in microwave-safe, airtight containers. Refrigerate within 2 hours of cooking. .............................................................................................. NUTRITIONAL INFORMATION NUTRITION INFORMATION per serve Energy total Protein Fat total          - Saturated Carbohydrate Sugar Fibre 1208KJ 15.8g 18.3g 8.9g 14.6g 1.7g 1.4g

           

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