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Haloumi, zucchini and corn tray bake recipe
Haloumi, zucchini and corn tray bake recipe
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Prep Time:
5 minutes
Cook Time:
35 minutes
Total Time:
40 minutes
Delicious haloumi tray bake with zucchini noodles - a crowd-pleaser for all ages!
Ingredients:
  • 8 eggs
  • 160ml (2/3 cup) milk
  • 240g (1 cup) fresh ricotta
  • 145g (1 cup) frozen corn
  • 1 green shallot, chopped, plus extra, chopped, to sprinkle
  • 2 tsp fresh marjoram leaves
  • 250g pkt zucchini noodles
  • 225g pkt haloumi, thickly sliced
  • Chipotle sauce, to serve
Instructions:
  • Preheat your oven to 180C (160C fan-forced). Grease and line a 20 x 30cm slice pan with baking paper, leaving an overhang on the sides for easy removal later.
  • Combine eggs and milk in a large bowl, whisk until blended, season, then mix in ricotta, corn, shallot, and marjoram. Pour the mixture into the prepared pan.
  • Layer the zucchini noodles over the egg mixture, gently pressing them down. Bake for 15 minutes. Add the haloumi on top, generously spray with oil, and bake for another 20 minutes until golden and firm. Finish by sprinkling extra shallot and drizzling chipotle before serving.

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