Twisted Zucchini Slice

ingredients

• 220g risoni pasta
• 500g zucchini, grated coarsely (see tip)
• ½ tsp finely grated lemon rind
• 250g haloumi, grated coarsely
• 4 green onions, chopped finely
• 1 clove garlic, crushed
• 25g finely grated parmesan
• 2 tbsp finely chopped flat-leaf parsley
• 4 eggs, beaten lightly
• 75g self-raising flour

method

1 Cook risoni in a saucepan of boiling salted water for 8 minutes or until just tender. Drain; cool.

2 Preheat oven to 180°C. Grease a 20cm × 30cm slice pan; line with baking paper, extending paper 5cm over long sides.

3 Squeeze as much liquid from zucchini as possible; transfer to a large bowl. Add risoni, lemon rind, half the haloumi, the green onion, garlic, parmesan, parsley and egg; stir to combine. Add flour; stir well to combine. Season.

4 Pour mixture into prepared pan and smooth the surface; scatter with remaining haloumi. Bake for 45 minutes or until firm, golden and cooked through. Cool in pan for 15 minutes. Cut into eight pieces.

notes

TIP

You will need about 4 medium zucchini for this recipe.

PREP IT

Zucchini slice can be made up to 2 days in advance; refrigerate portion-sized pieces in baking paper, then plastic wrap, in an airtight container. For school lunch boxes, cut into 16 smaller slices.

PACK IT

Pack individual slices in airtight containers. Transport in cooler bags. Refrigerate until ready to serve. Reheat in a microwave, if you like.

FREEZE IT

Individual pieces of slice can be frozen, individually between layers of baking paper, in an airtight container for up to 2 months.