PUMPKIN, CHICKPEA AND CHILLI ZUCCHINI SLICE
SERVES 15 PREP 20 MINUTES (PLUS 15 MINUTES
STANDING) COOK 40 MINUTES
500g butternut pumpkin, peeled, cut into 2.5cm pieces 3 zucchini, grated 4 green onions, sliced 400g can chickpeas, drained, rinsed 1 long red chilli, chopped 2 garlic cloves, crushed ½ cup fresh basil leaves, torn, plus extra leaves to serve 2 tablespoons chopped fresh oregano 2 cups grated tasty cheese 1½ cups self-raising flour 8 eggs ½ cup milk ½ cup extra virgin olive oil
1 Preheat oven to 180°C/160°C fan-forced. Grease a 5.5cm-deep, 20cm x 26cm (base), 25.5cm x 32cm (top) enamel roasting pan. Line base and sides with baking paper, extending paper 2cm above edges of pan. 2 Combine pumpkin, zucchini, onion, chickpeas, chilli, garlic, basil and oregano in a large bowl. Add 1½ cups cheese and flour. Mix well to combine. 3 Whisk eggs, milk and oil in a bowl. Add to vegetable mixture. Mix well to combine. Season with salt and pepper. Pour mixture into prepared pan, spreading to level. Sprinkle with remaining cheese. Bake for 40 minutes or until top is golden and mixture is firm to touch. Stand for 15 minutes. Serve warm or cold, sprinkled with extra basil. NUTRITION: (per serve) 1074kj; 16.1g fat; 5.4g sat fat; 10.6g protein; 16.8g carbs; 2.8g fibre; 127mg chol; 294mg sodium.