Zucchini and Rice Egg Bake

Zucchini and Rice Egg Bake

Ingredients:

• • Olive oil
  • 1 cup rice

• • 2 cups water
  • 1 zucchini
  • Salt (to taste)

• • 4 eggs
  • Pepper (to taste)
  • 150 grams (5 oz) sour cream

• • 1 tbsp olive oil
  • Spring onion (to taste)
  • 5-6 cherry tomatoes

• Parsley (for garnish)

Directions:

1. 1. Prepare the Rice:
      • • Heat a little olive oil in a pan.
        • Add 1 cup of rice and cook for 2-3 minutes.
      • Add 2 cups of water and bring to a boil.
      • Reduce the heat, cover, and cook for 10 minutes on low heat.

1. 1. Prepare the Zucchini:
      • Grate 1 zucchini.
      • Add salt and let it sit for 10 minutes, then remove excess liquid.

1. Prepare the Batter:
   • • In a bowl, beat 4 eggs.
     • Add salt and pepper to taste.
     • Mix in 150 grams of sour cream and 1 tablespoon of olive oil.
   • Chop spring onions and slice 5-6 cherry tomatoes, then add them to the mixture.
2. Combine with Rice:
   • • Mix the zucchini with the egg and sour cream batter.
   • Pour this mixture over the cooked rice in the pan.
3. Cook:
   • • Cover the pan and cook on low heat for 10 minutes.
   • Garnish with parsley.
4. Flip and Cook:
   • • Carefully turn the dish over using a plate and cook for another 7 minutes.

5. Serve:
   Enjoy your tasty dish, which is ready to serve hot.