For more simple dinner and lunch ideas, try one of our top 20 quiche recipes.
Ingredients
Method
1.Cook risoni in a saucepan of boiling salted water for 8 minutes or until just tender. Drain and cool.
2.Preheat oven to 180°C. Grease a 20cm x 30cm slice pan. Line with baking paper, extending paper 5cm over long sides.
3.Squeeze as much liquid from courgette as possible. Transfer to a large bowl. Add pasta, rind, half the haloumi, spring onion, garlic, parmesan, parsley and egg. Stir to combine. Add flour and stir well to combine. Season.
4.Pour mixture into prepared pan, smoothing surface. Scatter with remaining haloumi. Bake for 45 minutes or until firm, golden and cooked through. Cool in pan for 15 minutes. Cut into eight pieces to serve.
Freeze between baking paper in a container for up to 2 months.
Note
