- 120 g mozzarella (roughly chopped)
- 500 g zucchini (roughly chopped)
- 3 sprigs fresh dill
- 1 onion (cut in half)
- 1 tsp ground all spice
- 2 tbsp olive oil
- 50 g pine nuts
- 100 g long grain white rice
- 2 Free-range eggs
- 100g g Fetta (crumbed)
- salt & pepper
- Creme fraiche (optional)
Preheat oven to 180 degrees.
Line 22cm spring-formcake tine with baking paper.
Chop mozzarella 5 secs/speed 5. Set aside.
Chop zucchini & dill 5 secs/speed 5.
Set aside into a seperate bowl to the mozzarella.
Chop onion for 3 secs/speed 7.
Add ground all spice and oil to onion and
Saute 3 mins/varoma/speed 1.
Add reserved zucchini, 30 grams of the pine nuts, rice, eggs, fetta and salt and pepper.
Mix 20 secs//speed 3.
Pour into prepared tin, smoothing the top flat.
Sprinkle over the mozzarella and remaining pine nuts.
Sit the cake tin on a baking tray and bake in oven for 40-50 minutes until golden and firm to touch.
Cool for 10 mintues before removing from the tin and serve with the creme fraiche.
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This recipe is quick, easy, cheap, vegetarian and gluten-free. The uncooked rice absorbs the moisture from the zucchinis, binding the filling as it cooks.
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
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