Freezable zucchini and chorizo slice
Ingredients
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2 chorizo sausages, finely chopped
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1 red capsicum, seeded, chopped
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1 brown onion, finely chopped
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2 zucchini, coarsely grated
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1 carrot, peeled, coarsely grated
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1 cup (120g) frozen peas
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1 cup (150g) self-raising flour
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3/4 cup (90g) coarsely grated cheddar
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4 Coles Australian Free Range Eggs
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1/4 cup (60ml) milk
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40g butter, melted
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Salad, to serve
Method
Preheat oven to 180°C. Line a 20cm x 30cm lamington pan with baking paper, allowing the sides to overhang.
Heat a large frying pan over high heat. Add the chorizo and cook, stirring, for 5 mins or until golden brown. Use a slotted spoon to transfer to a large heatproof bowl.
Add the capsicum and onion to the pan and cook, stirring, for 5 mins or until the onion softens. Set aside to cool slightly.
Add the onion mixture to the chorizo with the zucchini, carrot, peas, flour and ½ cup (60g) of the cheddar. Gently stir to combine. Whisk the eggs, milk and butter in a medium bowl. Add to the chorizo mixture and stir to combine. Season. Pour into lined pan. Sprinkle with remaining cheddar.
Bake for 40 mins or until golden brown and firm to the touch. Serve with salad.
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Recipe Info
Tip: To freeze the zucchini and chorizo slice, cool it and then wrap whole or in pieces and freeze for up to 3 months. Thaw in fridge overnight, then reheat.