A modern spin on a lunch box classic. This tasty recipe takes the traditional zucchini slice and takes it to the next level with the addition of a few ‘surprise’ ingredients. Cooked risoni and grated halloumi bring punchy flavour and extra carbohydrates to help keep kiddos fuller for longer.
Let’s get cooking.
Ingredients
- 1 cup (220g) risoni
- 500g zucchini, grated coarsely
- ½ tsp finely grated lemon rind
- 250g halloumi, grated coarsely
- 4 green onions, chopped finely
- 1 clove garlic, crushed
- ⅓ cup (25g) finely grated parmesan
- 2 tbsp finely chopped flat-leaf parsley
- 4 eggs, beaten lightly
- ½ cup (75g) self-raising flour
Method
STEP ONE: Cook risoni in a saucepan of boiling salted water for 8 minutes or until just tender.
Drain; cool.
STEP TWO: Preheat oven to 180°C/160°C fan-forced. Grease a 20cm x 30cm slice pan; line with baking paper, extending paper 5cm over long sides.
STEP THREE: Squeeze as much liquid from zucchini as possible; transfer to a large bowl. Add pasta, rind, half the halloumi, the green onion, garlic, parmesan, parsley and egg; stir to combine. Add flour; stir well to combine. Season.
STEP FOUR: Pour mixture into prepared pan, smoothing surface; scatter with remaining halloumi. Bake for 45 minutes or until firm, golden and cooked through. Cool in pan for 15 minutes. Cut into eight pieces.
Top tip!
You will need about 4 medium zucchini for this recipe.
Prep it
Zucchini slice can be made up to 2 days in advance; refrigerate portion-sized pieces in baking paper,
then plastic wrap, in an airtight container.
Or freeze individual pieces between baking paper in an airtight container for up to 2 months. For school lunch boxes, cut into 16 smaller slices.
Take it
Pack individual slices in airtight containers. Transport in cooler bags.
Refrigerate until ready to serve. Reheat in a microwave, if you like.
The Australian Women’s Weekly
LUNCH BOX book
(Bauer Books, $24.99)
Available where all good books
are sold and AWW Cook Books
Read next …
Looking for more delicious lunch box ideas? From simple slices to freezer-friendly snacks we’ve got you covered:
