Why recepie famous for?
Pumpkin, chickpea and chilli turn this easy zucchini slice into a vegetarian staple.
Ingredients
500g butternut pumpkin, peeled, cut into 2.5cm pieces
4 green onions, sliced
400g can chickpeas, drained, rinsed
1 long red chilli, chopped
3 zucchini, grated
2 garlic cloves, crushed
1/2 cup fresh basil leaves, torn, plus extra leaves to serve
2 tablespoons chopped fresh oregano
2 cups grated tasty cheese
1 1/2 cups self-raising flour
8 eggs
1/2 cup milk
1/2 cup extra virgin olive oil
Instructions
Step 1
Preheat oven to 180C/160C fan-forced. Grease a 5.5cm-deep, 20cm x 26cm (base), 25.5cm x 32cm (top) enamel roasting pan. Line base and sides with baking paper, extending paper 2cm above edges of pan.
Step 2
Combine pumpkin, zucchini, onion, chickpeas, chilli, garlic, basil and oregano in a large bowl. Add 1 1/2 cups cheese and flour. Mix well to combine.
Step 3
Whisk eggs, milk and oil in a bowl. Add to vegetable mixture. Mix well to combine. Season with salt and pepper. Pour mixture into prepared pan, spreading to level. Sprinkle with remaining cheese. Bake for 40 minutes or until top is golden and mixture is firm to touch. Stand for 15 minutes. Serve warm or cold, sprinkled with extra basil.
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