Get ahead on weeknight cooking with a meal the whole family will love. This zucchini slice is a tasty dinner option to have in the freezer and reheat in the oven when needed.
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Method
Step 1
Preheat oven to 180°C. Line a 20cm x 30cm lamington pan with baking paper, allowing the sides to overhang.
Step 2
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.
Step 3
Add the capsicum and onion to the pan and cook, stirring, for 5 mins or until the onion softens. Set aside to cool slightly.
Step 4
Add the onion mixture to the chorizo with the zucchini, carrot, peas, flour and 1/2 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 the lined pan. Sprinkle with the remaining cheddar.
Step 5
Bake for 40 mins or until golden brown and firm to the touch. Serve with salad.
Get ahead on weeknight cooking with a meal the whole family will love. This zucchini slice is a tasty dinner option to have in the freezer and reheat in the oven when needed.
Method
Step 1
Preheat oven to 180°C. Line a 20cm x 30cm lamington pan with baking paper, allowing the sides to overhang.
Step 2
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.
Step 3
Add the capsicum and onion to the pan and cook, stirring, for 5 mins or until the onion softens. Set aside to cool slightly.
Step 4
Add the onion mixture to the chorizo with the zucchini, carrot, peas, flour and 1/2 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 the lined pan. Sprinkle with the remaining cheddar.
Step 5
Bake for 40 mins or until golden brown and firm to the touch. Serve with salad.
