- 0:30 Prep
- 0:35 Cook
- Makes 15 pieces
- Capable cooks
This twist on the classic zucchini slice is perfect for lunchboxes.
Ingredients
- 1 cup dried wholemeal spiral pasta
- 3 medium (500g) zucchini, grated
- 3 green onions, thinly sliced
- 125g sliced leg ham, sliced
- 1 cup pizza cheese
- 2 x 125g cans corn kernels, drained
- 3/4 cup self-raising flour
- 4 eggs, lightly beaten
- 1/3 cup vegetable oil
- 1/3 cup milk
Method
- Step 1Preheat oven to 180°C/160°C fan-forced. Grease a 20cm x 30cm lamington pan. Line base and sides with baking paper, extending paper 2cm above edge on both sides.
- Step 2Cook pasta in a large saucepan of boiling, salted water following packet directions until tender. Drain. Rinse under cold water. Drain.
- Step 3Using hands, squeeze excess liquid from zucchini. Combine pasta, zucchini, onion, ham, cheese, corn and flour in a bowl. Add egg, oil and milk. Season with salt and pepper. Mix well to combine. Spread mixture into prepared pan. Bake for 25 minutes or until golden and just set. Stand for 15 minutes. Serve.
- Low carb
- Low kilojoule
- Low sodium
- Lower gi
Nutrition
776 kj
Energy
10.2g
Fat Total
3.1g
Saturated Fat
2g
Fibre
8.4g
Protein
61mg
Cholesterol
255mg
Sodium
14.1g
Carbs (total)
All nutrition values are per serve
- Author: Kim Coverdale
- Image credit: Chris L Jones
- Publication: Super Food Ideas
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