Twisted Zucchini Slice

Total Time: 1 hr, 30 min. Servings: 8 Source: Empty Lunch Box

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

Directions

              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.