Freezable zucchini and chorizo slice
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.
- 2 chorizo sausages, finely chopped
- 1 red capsicum, seeded, chopped
- 1 brown onion, finely chopped
- 2 zucchini, coarsely grated
- 1 carrot, peeled, coarsely grated
- 1 cup (120g) frozen peas
- 1 cup (150g) self-raising flour
- 3/4 cup (90g) coarsely grated cheddar
- 4 Coles Australian Free Range Eggs
- 1/4 cup (60ml) milk
- 40g butter, melted
- Salad, to serve
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 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.
Bake for 40 mins or until golden brown and firm to the touch. Serve with salad.