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/160°C fan. 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 risoni, 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 pan, smoothing 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.
If you’re entertaining vegetarians or vegans this Christmas, our recipe, which is also gluten-free, is a tasty option as a centrepiece main course. Brimming with punchy Mediterranean flavours, it’s bound to be a real showstopper.