Italian rice and courgette cake

Italian rice and courgette cake

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About this recipe: An easy and tasty Italian savoury cake, typical of Ligurian cuisine. Use small and sweet courgettes and Italian Arborio rice.


Serves: 4 

  • 1 handful (about 100g) Arborio rice
  • 4 small courgettes, grated
  • 1 leek, finely sliced
  • 2 eggs, lightly beaten
  • 1 handful (about 50g) grated Parmesan cheese
  • 2 tablespoons breadcrumbs (see note)
  • 1 teaspoon marjoram
  • 1 pinch salt

Prep:10min  ›  Cook:35min  ›  Ready in:45min 

  1. Preheat the oven to 180 C / Gas 4. Grease a 20cm round cake tin with oil.
  2. Cook rice in boiling water for 8 minutes. Drain and transfer into a bowl. Add grated courgettes, sliced leeks, eggs, grated Parmesan, breadcrumbs, marjoram and salt. Mix well. Transfer into the prepared tin.
  3. Bake in the preheated oven for 35 minutes or until golden.
  4. Remove from heat and serve warm or at room temperature.


Replace marjoram with basil or oregano. If fallowing a gluten-free diet, use gluten-free breadcrumbs.

Parmesan cheese:

Parmesan cheese is not truly vegetarian, as it contains animal rennet. To make this dish 100% vegetarian, omit the cheese or find a suitable vegetarian substitute made without animal rennet. In supermarkets look for the 'parmesan style hard cheeses' which are suitable for vegetarians.

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