Zucchini chorizo and feta slice - a guest post from Miss Foodie
Looking for an easy, flavour-packed dinner or lunchbox option? This zucchini, chorizo and feta slice combines the smokiness of chorizo, the creaminess of feta and the freshness of zucchini in one deliciously simple bake.
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Servings: 6
Calories: 472kcal
Ingredients
- 6 free-range eggs
- 4 zucchinis grated
- 1 carrot grated
- 1 leek quartered and chopped
- 200 g good quality chorizo chopped
- 100 g feta cheese
- 1 cup cheddar cheese grated
- 4 tablespoon olive oil
- 1 cup self-raising flour sifted
- salt and pepper
Instructions
- Preheat oven to 180°C fan-forced.
- Grease and line a 30 x 20 x 6cm lamington pan.
- Grate zucchini into a sieve positioned over a bowl. Scatter with salt and leave for 15 minutes or so to drain, turning it over a couple of times and pressing down with your hands gently to get rid of some excess moisture.
- Add leek and chorizo to a non-stick pan and cook over medium-high heat for 5 minutes or until cooked, set aside to cool.
- Beat free-range eggs in a large bowl.
- Add flour and beat until smooth. Add prepared zucchini, carrot, leek, chorizo, cheeses and oil and stir to combine.
- Pour into prepared pan and bake in oven for 40 minutes or until cooked through.
Nutrition
Calories: 472kcal | Carbohydrates: 24g | Protein: 22g | Fat: 32g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 0.02g | Cholesterol: 218mg | Sodium: 397mg | Potassium: 507mg | Fiber: 2g | Sugar: 5g | Vitamin A: 2823IU | Vitamin C: 26mg | Calcium: 276mg | Iron: 3mg
Have you made this recipe? I'd love to hear what you think. Tag me on Instagram @clairekcreations
