Hearty rice cakes infused with oregano and turmeric, topped with roasted cherry tomatoes and a crispy breadcrumb crust.
Preheat the oven to 200°C.
Grate zucchini and squeeze out excess moisture using a cloth.
Mix cooked rice, grated zucchini, egg, turmeric, and half the oregano in a bowl.
Press the mixture into a baking dish.
Top with cherry tomatoes and sprinkle breadcrumbs and remaining oregano over the surface.
Bake for 20-25 minutes until the top is golden brown and crispy.
Allow to cool for 5 minutes before slicing.
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