Step 1
Preheat oven to 180°C. Line a baking tray with baking paper. Place pumpkin pieces on lined tray. Spray with olive oil spray. Bake for 15 mins or until tender.
Step 2
Meanwhile, grease a 20cm x 30cm lamington pan and line with baking paper, allowing the sides to overhang. Heat 1 tsp of the oil in a medium frying pan over medium heat. Cook the onion, stirring, for 5 mins or until onion softens. Set aside for 5 mins to cool slightly.
Step 3
Use a sharp knife to cut down the side of the corn to release the kernels.
Step 4
Combine the zucchini, carrot, grated pumpkin, sweet potato, flour, cheddar, half the corn and half the roasted pumpkin in a large bowl.
Step 5
Whisk egg, milk and remaining oil in a small bowl. Add to zucchini mixture. Stir to combine. Season. Spoon into the prepared pan and smooth the surface. Sprinkle with the remaining corn and roasted pumpkin.
Step 6
Bake for 40 mins or until the slice is firm to the touch. Serve warm or at room temperature.