Made with AI
Baked Sardine, Zucchini and Rice Casserole
55 min 516 kcal per serving Medium
Ingredients
4 Servings
- Canned sardines in water, drained240 g
- Dry long-grain rice280 g
- Zucchini, diced400 g
- Diced tomatoes400 g
- Onion, chopped150 g
- Olive oil15 g
- Vegetable stock500 g
- Parmesan cheese, grated40 g
- Garlic, minced9 g
Instructions
- 1
Preheat the oven to 190°C (375°F).
- 2
Heat the olive oil in a large oven-safe skillet or casserole dish over medium heat. Add the chopped onion and cook for 4–5 minutes, until softened.
- 3
Add the minced garlic and diced zucchini. Cook for another 4–5 minutes, stirring occasionally.
- 4
Stir in the dry long-grain rice and cook for 1 minute, coating the grains with the oil and vegetables.
- 5
Add the diced tomatoes and vegetable stock. Stir well and bring the mixture to a gentle simmer.
- 6
Remove the dish from the heat. Cover tightly with a lid or aluminum foil and bake for 30 minutes.
- 7
Remove the casserole from the oven and carefully stir the rice. Gently fold in the drained sardines, keeping some pieces intact.
- 8
Sprinkle the grated Parmesan evenly over the top. Return the casserole to the oven uncovered and bake for 10–15 minutes, until the rice is tender, the liquid has been absorbed, and the top is lightly golden.
