Rice Casserole with Olive Pesto

Name: Rice Casserole with Olive Pesto
Total time: 30 min
Yield: 8
Ingredients: 3 cups of cooked rice; 1 diced onion; 1 zucchini, grated; 1 carrot, grated; 1 egg; 1/2 cup of ricotta cheese; Salt and pepper to taste; Diced tomato; Olive Pesto; 1/2 cup of pitted black olives, chopped; 6 tablespoons of olive oil

1
3 cups of cooked rice
2
1 diced onion
3
1 zucchini, grated
4
1 carrot, grated
5
1 egg
6
1/2 cup of ricotta cheese
7
Salt and pepper to taste
8
Diced tomato
9
Olive Pesto
10
1/2 cup of pitted black olives, chopped
11
6 tablespoons of olive oil

Ingredients

1
3 cups of cooked rice
2
1 diced onion
3
1 zucchini, grated
4
1 carrot, grated
5
1 egg
6
1/2 cup of ricotta cheese
7
Salt and pepper to taste
8
Diced tomato
9
Olive Pesto
10
1/2 cup of pitted black olives, chopped
11
6 tablespoons of olive oil

Directions

1
In a bowl, combine rice, onion, zucchini, carrot, egg, ricotta cheese, salt, pepper, diced tomato, and cubed mozzarella
2
Place in a rectangular baking dish, greased and lined with parchment paper
3
Bake in a preheated oven at 400°F for 50 minutes or until golden brown
4
Let it cool and then unmold
5
Olive Pesto
6
In a food processor, blend the black olives with olive oil until smooth
7
Place on top of the casserole.