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Corn and chorizo zucchini slice

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This mouthwatering Corn and chorizo zucchini slice recipe is set to become your new go-to lunch or dinner. It’s so simple to prepare and a great way to up your veggie intake.

  • Serves8
  • Cook time45 minutes
  • Prep time15 minutes, (+ cooling time)
Corn and chorizo zucchini slice


  • 1 chorizo sausage, finely chopped
  • 1 tsp ground paprika
  • 1 zucchini, coarsely grated
  • 1 cup (160g) corn kernels
  • 1 carrot, coarsely grated
  • 4 spring onions, thinly sliced
  • ¾ cup (90g) coarsely grated tasty cheddar
  • ½ cup (75g) self-raising flour
  • ½ cup (85g) cornmeal (polenta)
  • 4 Coles Australian Free Range Eggs, lightly whisked
  • ¼ cup (60ml) milk
  • 2 tbs olive oil
  • 50g fetta, crumbled

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    Preheat oven to 180°C. Grease a 20cm (base measurement), 6-cup (1.5L) ovenproof frying pan. Line the base with a disc of baking paper. (Alternatively, grease and line a 20cm x 30cm lamington pan.)
  2. Step 2

    Heat a medium frying pan over medium heat. Add chorizo and cook, stirring, for 5 mins or until golden. Stir in paprika. Transfer to a bowl. Gently stir in the zucchini, corn, carrot, spring onion, cheddar, flour and cornmeal.
  3. Step 3

    Add egg, milk and oil to the chorizo mixture. Stir to combine. Season. Pour into the prepared pan and smooth the surface. Sprinkle with fetta. Bake for 40 mins or until firm to the touch. Set aside to cool. Cut into wedges.