Cheesy Zucchini and Pasta Slice
- 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
- Preheat 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.
- Cook pasta in a large saucepan of boiling, salted water following packet directions until tender. Drain. Rinse under cold water. Drain.
- Using 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.
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