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Ingredients

500g butternut pumpkin, peeled, cut into 2.5cm pieces
3 zucchini, grated
4 green onions, sliced
400g can chickpeas, drained, rinsed
1 long red chilli, chopped
2 garlic cloves, crushed
1/2 cup fresh basil leaves, torn, plus extra leaves to serve
2 tablespoons chopped fresh oregano
2 cups grated Devondale Tasty Cheese Block (500g)
1 1/2 cups self-raising flour
8 eggs
1/2 cup milk
1/2 cup extra virgin olive oil

Method

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.

Pumpkin, chickpea and chilli zucchini slice

How to make Pumpkin, chickpea and chilli zucchini slice

Ingredients

Method