Twisted zucchini slice

MAKES 8 PREP AND COOK TIME

1 HOUR 10 MINUTES (+ COOLING TIME) 1 cup (220g) risoni

500g zucchini, grated coarsely

½ teaspoon finely grated lemon rind

250g haloumi, grated coarsely 4 green onions, chopped finely 1 clove garlic, crushed

⅓ cup (25g) finely grated parmesan

2 tablespoon finely chopped flat-leaf parsley

4 eggs, beaten lightly

½ cup (75g) self-raising flour 1 Cook risoni in a saucepan of boiling salted water for

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. Or freeze pieces between baking paper in an airtight container for up to 2 months. 8 minutes or until just tender. Drain; cool.

2 Preheat oven to 180°C (160°C fan-forced). Grease a 20cm x 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 pasta, rind, half the haloumi, green onion, garlic, parmesan, parsley and egg; stir to combine. Add flour; stir well to combine. Season.

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

Cut into eight pieces.

take it

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