Baked Whole Wheat Breakfast Quesadilla
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Baked pennette with zucchini and haloumi
Ingredients
- 500g Pennette Rigate
- 3/4 cup water reserved from cooking the pasta
- 1 medium size brown onion sliced
- 2 zucchinis cut in strips
- 90g Haloumi cheese
- 1 tin creamed corn (420g)
- 1 cup shredded mozzarella cheese
- 1 Tbsp extra virgin olive oil
- salt & pepper to taste
Instructions
Baked pennette with zucchini and haloumi serves 4 original recipe by mouthsofmums.com.au.
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