Ingredients

Scale

1 cup dried wholemeal penne pasta
3 medium-sized zucchini, grated and excess moisture squeezed using hands
3 spring onions, thinly sliced
150g leg ham slices, chopped
1 cup grated cheese
2 x 125g cans corn kernels, drained
3/4 cup self-raising flour
4 eggs, lightly beaten
1/3 cup milk
1/3 cup vegetable oil
Salt and pepper

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Instructions

1. Preheat your oven to 180°C. Grease and line a pan with baking paper, I used a square 25cm x 25cm, but a lamington pan also works.

2. In a large saucepan, cook the pasta following the packet instructions until al dente. Once cooked, drain.

3. In a large bowl combine the pasta, zucchini, spring onion, chopped ham, cheese, corn and flour in a bowl. Mix to combine. Add in the egg, milk and oil. Mix well to combine. Season with salt and pepper. Pour the mixture into the prepared pan, and smooth out to make even. Bake for 25 minutes or until golden. Enjoy warm, or cold.