Zucchini and rice slice

Low FODMAP zucchini and rice slice

Dr Jane Varney - Research Dietitian, 16 October 2015

Image via taste.com.au 

Low FODMAP Zucchini & Rice Slice

Adapted from Taste.com.au recipe Serves 4 (1 serve is low FODMAP)


  • 1/3 cup white rice  
  • 1 medium zucchini (250g), grated  
  • 1 small carrot (100g), grated 
  • 3 eggs, lightly beaten  
  • ¾ cup grated cheddar cheese 


  1. Preheat the oven to 180°C. Line base and sides of 9cm x 19cm loaf pan with baking paper, allowing 2cm overhang. 
  2. Place rice and 2/3 cup cold water in a saucepan over high heat. Bring to the boil. Reduce heat to low. 
  3. Simmer, covered, for 10 to 12 minutes. Remove from heat. Stand, covered, for 3 minutes.
  4. Add zucchini, carrot, eggs, rice and ½ cup cheese to a large bowl. Stir to combine. 
  5. Spread mixture in prepared pan. Sprinkle remaining cheese on the top. 
  6. Bake for 30 to 35 minutes or until golden brown and just set. Set aside to cool.
  7. Cut into quarters. Place in microwave-safe, airtight containers. Refrigerate within 2 hours of cooking.

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