Zucchini Chorizo & Feta Slice

Posted on Jun 17, 2013 in Breakfast / Brunch, Picnic Inspired, Snacks

  • SumoMe

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Sharing recipes with your family and friends is great fun!

A colleague and close friend of mine kindly brought in her zucchini slice for us to share at work a few weeks ago. I forgot how much I love this super convenient slice – hot, cold it really doesn’t matter, the taste is simple yet comforting.

B and I are proud owners of our first 4×4. Wanting to stretch our new car’s legs, we took advantage of the stunningly gorgeous weekend weather and headed north to the picturesque coastline of Double Island Point.

Only accessible by 4WD, Double Island Point doesn’t have café’s and restaurants as such, but rather long stretches of sandy beaches, sparkling blue ocean, tents and 4WD’s. As dining out for lunch wasn’t going to be an option, I decided to make a batch of zucchini slice for us-all to enjoy.

Zucchini slice can be as basic as you want it to be; personally I like to make mine a little more interesting.

As Salumi Australia produces some of the tastiest chorizo I’ve had the pleasure of eating, it seemed only fair to add some to my zucchini slice mix. Sautéing my paprika infused chorizo filled my kitchen with a smoky goodness that merely affirmed just how tasty this zucchini slice was going to be. Together with the chorizo I added feta cheese and I used leek instead of boring old brown onion.

The final product – a smoky, cheesy and somewhat juicy Zucchini, Chorizo and Feta slice that can be eaten fresh out of the oven or like I did – eaten cold, by the beach after a good game of Frisbee and with a cold beer to wash it down.

Who says fun, sunny days on the beach can’t be enjoyed in winter….

Zucchini Chorizo and Feta Slice
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Ingredients
  1. 6 eggs
  2. 4 zucchini’s, grated
  3. 1 carrot, grated
  4. 1 leek, quartered and chopped
  5. 200g good quality chorizo, chopped
  6. 100g feta cheese
  7. 1 cup cheddar cheese, grated
  8. 4 tblsp olive oil
  9. 1 cup self-raising flour, sifted
  10. salt and pepper, seasoning
Instructions
  1. Preheat oven to 180°C.
  2. Grease and line a 30 x 20 x 6cm lamington pan.
  3. Grate zucchini into a sieve positioned over a bowl. Scatter with salt and leave for 15 minutes or so to drain, turning it over a couple of times and pressing down with your hands gently to get rid of some excess moisture.
  4. Add leek and chorizo to a non-stick pan and cook over medium-high heat for 5 minutes or until cooked, set aside to cool.
  5. Beat free-range eggs in a large bowl. Add flour and beat until smooth. Add prepared zucchini, carrot, leek, chorizo, cheeses and oil and stir to combine.
  6. Pour into prepared pan and bake in oven for 40 minutes or until cooked through.
MissFoodie http://missfoodie.com.au/

 

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