It’s the classic zucchini slice you know and love with a tasty vegetarian twist. We’ve added risoni pasta and haloumi to make it a satisfying meal. Great hot or cold.
Super-healthy and versatile, zucchini slice is perfect as a side dish, a main served with a fresh Greek salad and crusty bread, or chilled in tomorrow’s lunchbox.
Looking for a classic zucchini slice or more zucchini recipes?
Ingredients
Method
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.
