Zucchini and Pasta Slice
This is perfect for do ahead lunches, simply slice and freeze, then grab and go in the morning, by lunchtime this delicious slice will the thawed and ready to eat. I often make this if I have left over pasta. Feel free to use whatever vegetables you like, I have been known to add frozen peas and corn, diced tomato or capsicum. To mix it up swap the ham for tuna or tinned salmon or leave it vegetarian.
1 cup wholemeal pasta (or gluten free would also work)
3 medium zucchini, grated and excess water squeezed out
1 onion, finely diced
1 cup grated tasty cheese
125 gm ham, cut into strips (a tin of tuna works well too)
2 carrots, grated
3/4 cup self raising flour
4 eggs, lightly beaten
¼ cup olive oil – use a lightly flavoured one.
1/3 cup milk
Preheat oven to 180 Celsius.
Boil water and cook pasta according to the directions on the packet. Rinse under cold water to stop cooking and then drain and set aside.
Remove excess water from Zucchini by placing in a clean tea towel and then squeezing.
Place zucchini, carrot, onion, cheese and ham into a large bowl. Add the drained pasta. Add flour to the bowl and stir to coat all the vegetables.
Then add milk, eggs and oil and mix till well combined.
Line lasagne style baking pan with baking paper. Pour mixture into dish and bake for 25 minutes or until a nice golden colour.
Leave to cool in the pan for 10 minutes before removing to cool on a rack but don’t leave too long or it can go soggy on the base.
Once cool, cut into serving sized pieces and freeze ready for lunches.