Shared by kelsiehile
Health Conscious
Preparation Time 20 minutes
Allergens Lactose
Cuisine American

FODMAP Cheesy Rice Bake

Add to Collection



  • 1 tbsp olive oil
  • 2 zucchini/courgettes, sliced
  • 1 eggplant/aubergine, diced
  • 450g fresh tomatoes, chopped (or a 400g can chopped tomatoes)
  • 200g risotto rice
  • 2 eggs
  • 140g lactose free cheddar, grated
  • 1 tbsp chopped parsley
  • 1 red chili deseeded and chopped


Heat a pan with some oil and add the zucchini/courgettes and eggplant/aubergine. Fry until golden brown. Add the tomatoes and some seasoning, then cover and simmer for 30 mins, uncovering for the final 15 mins if using fresh tomatoes. Heat oven to 200C

Meanwhile, cook the rice in a large pot of salted boiling water for 20 mins, or until tender. Drain and mix with the eggs parsely, chili and two-thirds of the cheese.

Put the zuchchini/courgette and tomato mix in an ovenproof dish. Spoon the rice mixture over and smooth it out. Sprinkle over the rest of the cheese. Bake for 30 mins until bubbling and golden..


Who wants to make this 0

Want to make this recipe? Click here to add it to your recipes you want to make list.