Skip to content

Zucchini and cheese arancini *NEW

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:



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  


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.   


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

Share recipe:

You might also like:

Jar nachos stacked in a tall glass jar wrapped with a string of twine. Served with pita chips, lemon wedges and a brown napkin on the side.

Jar Nachos *NEW

Cooked braised chicken and vegies in a large white plate with a white cloth napkin, serving plates and forks on the side.

Braised chicken and vegies *NEW

a baked loaf of oat, sultana and peach bread with two slices cut, served on a long wooden serving board with a white cloth napkin in the background

Oat, sultana and peach bread *NEW