At a glance
Preparation time: 55 minutes
Difficulty: Easy
Serves: 8
Ingredients
- Olive oil spray
- 1½ cups uncooked macaroni pasta
- 2 zucchinis*
- ½ cup frozen or canned corn kernels (no added salt if available)*
- 1 cup ricotta cheese
- 1¼ cups grated cheddar cheese (reduced fat if available)
- ¼ cup olive oil
- 5 eggs
- 1 cup self-raising flour (wholemeal if available)
Steps
- Preheat oven to 200°C (180ºC fan forced).
- Spray a 20cm x 30cm baking dish with oil and with baking paper.
- Cook macaroni in a saucepan according to packet instructions. Once cooked, drain using a colander and set aside.
- Grate zucchini using a box grater. No need to peel the zucchini. Squeeze out excess water using hands and place into a bowl.
- Put the cooked pasta, grated zucchini, corn, ricotta, 1 cup of the grated cheddar, oil, eggs and self-raising flour into a large mixing bowl. Mix everything together with a wooden spoon until combined.
- Spoon the mixture into the baking dish and sprinkle the top with the remaining ¼ cup of cheddar cheese.
- Bake in the oven for 30 to 40 minutes or until golden.
- Allow to cool and then cut into squares.
*Tips
- This recipe has corn and zucchini but any veggies could be used.
- It’s perfect to cut up into squares for lunch boxes or to have as an easy lunch for work.
With thanks to Northern NSW Local Health District for sharing this recipe.