Zucchini and haloumi slice

It's the classic slice you know and love with a tasty vegetarian twist.

  • 1 hr 10 mins cooking
  • Serves 8, Makes 8
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It's the classic zucchini slice you know and love with a tasty vegetarian twist. We've added risoni pasta to make it a satisfying meal. Great hot or cold.


  • 1 cup (220g) risoni
  • 500 grams zucchini, grated (see notes)
  • ½ teaspoon finely grated lemon rind
  • 250 grams haloumi, grated coarsely
  • 4 green onions, chopped finely
  • 1 clove garlic, crushed
  • ⅓ cup (25g) finely grated parmesan
  • 2 tablespoons 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 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.

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