Twisted courgette slice
Be the champion of meal prep with this courgette slice - just over 60 minutes of work and you can have lunch ready in the freezer for two months! Plus, when it's this delicious, you'll never want anything else.
- 25 mins preparation
- 45 mins cooking
- Serves 8
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Ingredients
- 1 cup risoni
- 500 g courgette, grated coarsely
- 1/2 tsp finely grated lemon rind
- 250 g haloumi, grated coarsely
- 4 spring onions, chopped finely
- 1 garlic clove, crushed
- 1/3 cup finely grated parmesan
- 2 tbsp finely chopped flat-leaf parsley
- 4 eggs, beaten lightly
- 1/2 cup self-raising flour
Method
- 1Cook risoni in a saucepan of boiling salted water for 8 minutes or until just tender. Drain and cool.
- 2Preheat oven to 180°C. Grease a 20cm x 30cm slice pan. Line with baking paper, extending paper 5cm over long sides.
- 3Squeeze as much liquid from courgette as possible. Transfer to a large bowl. Add pasta, rind, half the haloumi, spring onion, garlic, parmesan, parsley and egg. Stir to combine. Add flour and stir well to combine. Season.
- 4Pour mixture into prepared 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 to serve.
Notes
Freeze between baking paper in a container for up to 2 months.
