Step 1

Preheat oven to 200°C. Line a baking tray with non-stick baking paper. Place the capsicum, skin-side up, on the lined tray. Bake in oven for 25 minutes or until charred and blistered. Transfer to a sealable plastic bag. Set aside for 5 minutes (this helps lift the skin). Peel skin from capsicum and discard. Finely chop the flesh.

Step 2

Reduce oven temperature to 180°C. Line the base and sides of a 16 x 26cm slice pan with non-stick baking paper.

Step 3

Place the capsicum, egg, rice, zucchini, feta, parsley and basil in a large bowl. Season with salt and pepper. Whisk until well combined. Pour into the lined pan.

Step 4

Bake for 20-25 minutes or until golden and just set. Set aside in the pan for 10 minutes to cool slightly. Cut into squares. Serve with salad leaves, if desired.