So the Easter holidays have arrived and some of you may be lucky enough to be out and about over the school holidays, as I have two menacing boys it will be as much as possible! This is a great recipe if you are packing up a picnic and fancy something a little different to soggy sarnies. The best thing about this is the little effort that is needed, it really is mix it all together and bake. Make it the night before and chill or eat it straight away when it’s lovely and warm.
I have a Slica, which is great for slicing and grating but you can just use an ordinary grater instead.
Makes 12 slices
250g cooked wholemeal pasta shapes
2 courgettes, grated
150g Strong cheddar cheese, grated
100g smoked ham, chopped
1 x tin sweetcorn, drained
100g self- raising flour
4 eggs, beaten
2 tbsp. vegetable oil
6 cherry tomatoes, halved
- Heat the oven to 180⁰C and grease a square 23 x 23 baking dish.
- Grate the courgette and using clean hands squeeze as much liquid out of it as possible, otherwise the slice will go soggy.
- Place the pasta, grated courgette, ¾ of the grated cheese, ham and sweetcorn in a large bowl. Add the flour and stir to coat all the ingredients. Combine the eggs, milk and oil together and add to the other ingredients mix thoroughly and season.
- Place the ingredients into the baking dish and top with the cherry tomatoes placing them at intervals so you have a cherry tomato in each square then cover with the remaining cheese. Place in the oven and cook for 35-40 minutes, until firm to touch and golden on top. Leave to cool slightly before slicing into squares.
Whatever you are up to during the holidays, have a great time!