Skip to content

Zucchini and cheese arancini

0.5 serves of vegetables in each serve

Preparation time: 5 minutes

Cooking time: 45 minutes

Serves: 12

  0.5 serves of vegetables per arancini

Diet and Allergies:

,

Preparation time: 5 minutes

Cooking time: 45 minutes

Serves: 12

  0.5 serves of vegetables per arancini

Diet and Allergies:

,

Ingredients

2 tsp olive oil  
½ cup Arborio rice   
2 small zucchinis, grated  
½ cup frozen peas, defrosted  
1 tsp reduced-salt vegetable stock powder  
1 cup water  
2 tbsp fresh chives, finely chopped  
2/3 cup reduced-fat cheddar cheese, grated  
1/3 cup light cream cheese  
1 cup wholemeal breadcrumbs  

Method

Heat oil in saucepan over a low heat. Add the rice and zucchini and stir for a few minutes. Add the stock powder and water and simmer for 15-20 minutes or until rice is cooked through and the water has been absorbed, adding more water if required to finish cooking the rice. Stir through the peas, chives and cheeses and allow to cool.  

Preheat oven to 190°C and line a tray with baking paper. Roll the cooled mix into 12 balls and coat with breadcrumbs.  

Place on the baking tray and bake for 20-25 minutes or until golden.   

 Tip 

  • Store leftovers in an airtight container in the fridge for 3-4 days.  

Share recipe:

You might also like:

Four couscous cakes on a white plate served on a white napkin with two couscous cakes, dipping sauce and lemon wedges on the side for serving with a knife and fork in the background.

Couscous cakes

Vegetable gratin in an oval oven-proof dish with a spoonful removed and sitting in a small bowl with a spoon to the side. Plates for serving in the top right of the image

Vegetable gratin

Lamb tagine and couscous served on a flat white plate with a knife, fork and napkin on the right.

Lamb tagine