Spanish Baked Rice with Zucchini and Goat Cheese Recipe
This bake is a way to use up cooked rice in a very Spanish style: with olive oil, vegetables, and bold goat cheese. It’s creamy inside, with a lightly browned top, and the zucchini slices create a colorful layer on the surface. It’s a great family lunch or dinner when you want to serve something meat-free yet still filling.
This dish combines the comfort of a creamy rice bake with classic Spanish flavors: olive oil, smoked paprika, and bold goat cheese. The layered zucchini on top makes it visually appealing, while the egg and cheese bind the rice into neat, satisfying slices. It’s an easy way to turn leftover rice into a complete, meat-free meal.
Chef's tips
Use day-old, cooked rice if you have it on hand—just reduce the amount of stock and bake until the mixture sets. Choose a goat cheese that melts well but still has a distinct flavor. Don’t overcook the rice on the stovetop; it should finish cooking in the oven so the bake doesn’t turn mushy.
How to serve
Serve with a crisp green salad with lemon and olive oil, or a simple tomato salad with red onion. A spoonful of natural yogurt or a light garlic sauce on the side also works well. It pairs nicely with a glass of dry white wine or sparkling water with lemon.
Ingredients
- rice - 200 g
- vegetable stock - 450 ml
- zucchini - 2 piece
- goat cheese - 120 g
- onion - 1 piece
- garlic - 2 clove
- olive oil - 3 tablespoon
- smoked paprika - 0.5 teaspoon
- egg - 1 piece
- flat-leaf parsley chopped - 2 tablespoon
- salt to taste
- black pepper freshly ground, to taste
Preparation
- Preheat the oven to 190°C (top and bottom heat). Prepare a medium ovenproof dish and lightly grease it with 1 tablespoon of olive oil.
- Finely dice the onion and chop the garlic. Wash the zucchinis; cut one into small cubes and slice the other into thin rounds (for arranging on top).
- Heat 1 tablespoon of olive oil in a pan over medium heat. Add the onion and sauté for 3–5 minutes, until softened and slightly translucent, without browning.
- Add the garlic and diced zucchini and cook for another 4–5 minutes, until the zucchini softens slightly.
- Add the rice to the pan, stir to combine with the vegetables, and cook for 1–2 minutes, until the grains are coated in oil.
- Pour in the stock, add the smoked paprika, a pinch of salt, and pepper. Bring to a boil, then reduce the heat and cook covered for 12–15 minutes, until the rice absorbs most of the liquid and is almost tender (it can be slightly al dente).
- Remove the pan from the heat. Add the crumbled goat cheese (reserve a few slices for the top), the chopped parsley, and the egg. Mix quickly but gently so the egg is evenly distributed throughout the rice mixture.
- Transfer the rice and vegetables to the ovenproof dish and smooth the surface. Arrange the zucchini slices on top, slightly overlapping them like roof tiles.
- Place a few slices of goat cheese on top, drizzle with 1 tablespoon of olive oil, and lightly season with salt and pepper.
- Bake for 20–25 minutes, until the top is lightly browned and the mixture in the center is set (when you gently shake the dish, it should not be liquid).
- After removing from the oven, let the bake rest for 5–10 minutes before slicing.
Storage
Zapiekankę możesz przechowywać w lodówce i odgrzewać w piekarniku lub mikrofalówce. Nadaje się też do mrożenia w porcjach, choć cukinia po rozmrożeniu będzie bardziej miękka.
