Ingredients 1 cup dried spiral pasta
3 medium (about 500g) zucchini
3 green onions
125g sliced leg ham
1 cup grated cheese
2 x 125g cans corn kernels
3/4 cup self-raising flour
4 eggs, lightly beaten
1/3 cup vegetable oil
1/3 cup milk
Cook the pasta spirals in a saucepan of boiling water (with a pinch of salt added) according to their packet instructions. Drain the pasta, rinse it under cold water, drain again and set aside.
Preheat the oven to 180 degrees C (160 degrees fan-forced). Line a slice tray with silver foil.
While the pasta is cooking, grate the zucchini and use your hands to squeeze out excess juice before placing it into a mixing bowl.
Slice the ham, then add this and the grated cheese to the grated zucchini. Stir through to combine.
Drain the corn kernels and mix these through the zucchini mix as well.
Slice the green onions and stir these through the mixture. When I was making this for lunch, I ran out of green onions in the pantry and only realised once I had started creating, so I substituted with about 3 tablespoons of chopped chives. It worked ok, but I would still recommend the sliced green onions. They add extra flavour and texture to the slice which the chives didn't quite manage to reach.
Add the cooked pasta to the zucchini mixture and toss through to combine.
Add the flour and mix well until all of the ingredients are evenly coated.
In a separate bowl, lightly beat the eggs with a fork, then pour the eggs over the floured ingredients.
Add the oil and milk. Season with some salt and pepper to taste, then mix well to combine.
Pour the slice mixture into a slice tin and spread it across evenly.
Bake for 25 minutes or until golden brown.
Allow to stand for about 10 minutes before serving the slice warm, or allow the slice to cool and store it in an airtight container to serve up later.