Zucchini chorizo and feta slice seaside - Miss Foodie

You might remember Kirstin aka Miss Foodie from Eat Drink Blog last year. We met at the airport in Brissy on our way down to Adelaide, were on the same flight sitting two seat  away from each other and staying at the same hotel. I think our friendship was meant to be and everyone we met thought we’d known each other forever not just 24 hours.

Kirstin has very kindly whipped up a delicious zucchini chorizo and feta slice to share with you all today while I’m busy unpacking. Actually originally it was just to keep you guys well fed while I was in New York but when I found out we’d be moving the following week, I extended my guests’ stay a little longer. Over to you Kirstin…

Zucchini chorizo and feta slice - Miss Foodie

Thank you Claire for inviting me over to your beautiful Claire K Creations home. I’ve not actually written a guest post for someone before, so it’s both an honour and a privilege that it be your site that I do it for first.  While you’re living it up Carry Bradshaw style in NYC (Claire – I may have stretched out my guest posts to cover the move too!), I’ve been having fun in the Queensland winter sun….

Sharing recipes with your family and friends is great fun!

A colleague and close friend of mine kindly brought in her zucchini slice for us to share at work a few weeks ago. I forgot how much I love this super convenient slice – hot, cold it really doesn’t matter, the taste is simple yet comforting.

B and I are proud owners of our first 4×4. Wanting to stretch our new car’s legs, we took advantage of the stunningly gorgeous weekend weather and headed north to the picturesque coastline of Double Island Point.

Only accessible by 4WD, Double Island Point doesn’t have cafés and restaurants as such, but rather long stretches of sandy beaches, sparkling blue ocean, tents and 4WD’s. As dining out for lunch wasn’t going to be an option, I decided to make a batch of zucchini slice for us-all to enjoy.

Zucchini chorizo and feta slice - Miss Foodie

Zucchini slice can be as basic as you want it to be; personally I like to make mine a little more interesting.

As Salumi Australia produces some of the tastiest chorizo I’ve had the pleasure of eating, it seemed only fair to add some to my zucchini slice mix. Sautéing my paprika infused chorizo filled my kitchen with a smoky goodness that merely affirmed just how tasty this zucchini slice was going to be. Together with the chorizo I added feta cheese and I used leek instead of boring old brown onion.

The final product – a smoky, cheesy and somewhat juicy Zucchini, Chorizo and Feta slice that can be eaten fresh out of the oven or like I did – cold, by the beach and eaten after a good game of Frisbee and a cold beer to wash it down.

Who says fun, sunny days on the beach can’t be enjoyed in winter?

Claire back again – how cool is the next photo? Thanks Kirstin! Don’t forget to pay her a visit over at Miss Foodie. I’d suggest you start with fish and chips. Everybody loves fish and chips!

Claire K Creations in the sand - Miss Foodie

Zucchini chorizo and feta slice - a guest post from Miss Foodie

Zucchini chorizo and feta slice - a guest post from Miss Foodie

Yield: 6
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour

Ingredients

  • 6 free-range eggs
  • 4 zucchinis, grated
  • 1 carrot, grated
  • 1 leek, quartered and chopped
  • 200g good quality chorizo, chopped
  • 100g feta cheese
  • 1 cup cheddar cheese, grated
  • 4 tbsp olive oil
  • 1 cup self-raising flour, sifted
  • salt and pepper

Instructions

  1. Preheat oven to 180°C fan-forced.
  2. Grease and line a 30 x 20 x 6cm lamington pan.
  3. 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.
  4. 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.
  5. Beat free-range eggs in a large bowl.
  6. Add flour and beat until smooth. Add prepared zucchini, carrot, leek, chorizo, cheeses and oil and stir to combine.
  7. Pour into prepared pan and bake in oven for 40 minutes or until cooked through.

 

Double Island Point - Miss Foodie

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