Here’s another recipe idea I tried from an old cook book I found lying around the house. Lockdown has been a great opportunity for us to rediscover some things we’d forgotten about in our cupboards as well as proving some time to try out different recipes. This Twisted Zucchini Slice is so tasty that we’re going to put it into our regular rotation of meals. It’s so good that no one is even missing the meat!
Did you know that haloumi originated in Cypress and is a great source of protein and calcium?
Here’s the recipe:
1 cup cooked risoni, 500g grated zucchini, half teaspoon finely grated lemon rind, 250g grated haloumi, 4 finely chopped green onions, 1 clove crushed garlic, a third of a cup of finely grated parmesan cheese, 4 lightly beaten eggs, half a cup of self-raising flour.
- Cook risoni in a saucepan of salted boiling water 8 minutes or until tender. Drain, cool.
- Preheat oven to 180°C. Grease square tin/line with baking paper.
- Squeeze liquid from zucchini. Add risoni, rind, half the haloumi, green onion, garlic, parmesan and egg. Stir to combine.
- Add flour, stir well and season.
- Pour mixture into prepared pan, smoothing surface, scatter with remaining haloumi.
- Bake for 45 minutes or until firm and golden. Cool in pan for 15 minutes. Cut into 8 pieces.
Serve with a side salad and leftovers are great for lunch the next day or to take to work (if you’re still going to work!)
Let us know what you thought of this recipe or if you have one that you like.
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