Preheat oven to 180°C.

Spray a 20cm springform pan with canola or olive oil and line the base with a piece of non-stick baking paper.

Cook the pasta in a large saucepan of boiling water following the packet directions, or until al dente. Drain well and set aside.

Meanwhile, cook the bacon in a small non-stick frying pan over medium-high heat, stirring occasionally, for 2-3 minutes or until starting to brown.

Combine the bacon, pasta, salmon, zucchini, two-thirds of the cheese and the spring onions in a large bowl. Season well with pepper.

Use a fork to lightly whisk the eggs and egg whites to combine.

Whisk in the flour.

Add to the pasta mixture and use a large metal spoon or spatula to stir until just combined.

Spoon the mixture into the prepared pan and smooth the surface.

Sprinkle with the remaining cheese and bake for 50 minutes or until lightly golden and just set in the centre.

Remove from oven and stand in pan for 5 minutes before transferring to a wire rack.

Serve warm or at room temperature, cut into wedges.

Recipes reproduced with permission from The Low GI Family Cookbook by Kaye Foster-Powell, Anneka Manning, Professor Jennie Brand-Miller and Philippa Sandall, Hachette Australia 2008.