zucchini, cheese and pasta slice

  • 1½ cups (135g) small pasta
  • 3 medium zucchini, grated 
  • 1 cup (200g) ricotta 
  • 1 cup (120g) grated cheddar 
  • ¼ cup (60ml) vegetable oil 
  • 4 eggs 
  • 1 cup (150g) self-raising flour 
  • sea salt and cracked black pepper 
  • ¼ cup (30g) grated cheddar, extra, for sprinkling
  1. Preheat oven to 180°C (350°F). Cook the pasta in salted boiling water for 8 minutes or until al dente. Drain and set aside. 
  2. Place the pasta, zucchini, ricotta, cheddar, oil, eggs, flour, salt and pepper in a bowl and mix well to combine. Spoon into a lightly greased 20cm x 30cm tin lined with non-stick baking paper. Sprinkle with the extra cheddar and bake for 35–40 minutes 
or until golden and cooked through. 
  3. Cool and cut into squares to serve. Serves 8–10.
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