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.
- 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
STEP ONE: Cook risoni in a saucepan of boiling salted water for 8 minutes or until just tender.
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.
You will need about 4 medium zucchini for this recipe.
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.
Pack individual slices in airtight containers. Transport in cooler bags.
Refrigerate until ready to serve. Reheat in a microwave, if you like.
Recipes extracted from:
The Australian Women’s Weekly
LUNCH BOX book
(Bauer Books, $24.99)
Available where all good books
are sold and AWW Cook Books
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Looking for more delicious lunch box ideas? From simple slices to freezer-friendly snacks we’ve got you covered: