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Casserole of rice and tomatoes
 
 
4 ServingsPTM30 min

Casserole of rice and tomatoes


Vegetarian autumn dish from the oven with rice, onion, zucchini, egg, tomatoes and cheese.

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Directions

  1. Preheat the oven to 200 ° C. Boil the rice according to the instructions on the package. Chop the onion. Heat the oil in a frying pan and fry the onion for 3 minutes. Cut the zucchini into cubes. Spoon 2 minutes at the onion and stir fry.
  2. Drain the rice and scoop the vegetables through the rice. Beat the eggs with the grated cheese and salt and pepper to taste and scoop through the rice.
  3. Grease the oven dish. Spoon the rice mixture into the baking dish. Halve the tomatoes, spoon out the liquid and sprinkle with salt and pepper. Push them in the rice with the convex side up, until the top is equal to the rice.
  4. Crumble the bread. Sprinkle the dish with the bread crumbs and sprinkle the rest of the oil over it.


Nutrition

610Calories
Sodium30% DV710mg
Fat43% DV28g
Protein42% DV21g
Carbs23% DV68g
Fiber32% DV8g

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