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| Chorizo and Zucchini Slice |
SERVES 6
PREP 25 minutes
COOK 30 minutes + cooling
COST $3.40 a serve
Ingredients:
- 1 cured chorizo sausage, coarsely chopped
- 1 cup soft fresh breadcrumbs
- 5 large zucchini, coarsely grated
- 5 eggs, at room temperature
- ⅓ cup plain flour
- 3 green onions, thinly sliced
- 100g fetta, crumbled
- ¼ cup chopped flat-leaf parsley
- 20g baby rocket leaves
- Balsamic vinegar, to serve
Directions:
- Preheat oven to 180ºC/160ºC fan-forced. Grease and line a 30cm x 20cm (base measurement) slice pan with baking paper, extending paper at long sides for handles.
- Place chorizo in a small food processor; pulse until finely chopped. Transfer chorizo to a large frying pan. Cook and stir over moderate heat for 2 minutes. Add breadcrumbs; cook and stir for a further 3 minutes or until toasted and golden.
- Using hands, squeeze excess liquid from zucchini. Whisk eggs and flour in a bowl until smooth. Add zucchini, onion, fetta and parsley; stir to combine. Season. Spoon into prepared pan; level surface. Bake for 15 minutes. Sprinkle with chorizo crumb mixture; bake for a further 10 minutes or until just set at centre. Cool in pan. Serve warm topped with rocket and drizzled with vinegar.
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