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Zucchini and Chorizo Slice

Zucchini and Chorizo Slice

Zucchini, zucchini, zucchini (or courgette, courgette, courgette)…… I got to the end of last week with a few zucchini still sitting on my kitchen bench. I had already made ALL of my archived zucchini recipes (see the Recipe List Page) including my recent recipe for Zucchini Haloumi Fritters. Those fritters have been on such high rotation that I am now a little sick of them! Sooo..it was time to do something new. I checked my Recipe Page and realised that there was no Zucchini Slice recipe – that is fixed now.  Read on as an abundance of Summer produce leads to great creativity in the kitchen.

This slice used up one of the zucchini from our bounty 🙂 I had terrible trouble with Slaters eating my small plants at the start of Summer that I planted what seemed like a dozen zucchini plants to ensure that some actually survived the attacks and grew!  I ended up with four plants and they all flourished. This is two more plants than I intended to have, however,  I love zucchini so am not complaining. I LOVE the abundance of this plant.  It produces kilos of vegetables for the low cost of a single plant. I have talked previously about the versatility of this vegetable. I love that it may be eaten raw or cooked. It has a mild flavor so the kids will eat it with no complaints. 

If you do not grow your own zucchini, give this a go as it is a good way to take advantage of seasonal produce at this time of year. Quick and easy to make, exclude the chorizo for a vegetarian option.  You may also like to try this slice as:

  • a lunch box addition
  • picnic food
  • a light meal on a Summer evening
  • lunch entertaining friends or family  

I incorporated some of our fresh beans to the slice, this years garlic harvest and rosemary. Rosemary is a strong flavor to use in a slice but it works beautifully with chorizo.

Zucchini and Chorizo Slice
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Main
Serves: 4
Ingredients
  • drizzle cooking oil of choice
  • 80 grams chorizo - finely chopped
  • 2 garlic cloves - finely chopped
  • 1 zucchini - grated
  • kernals from one corn cob - cooked
  • 250 grams light ricotta
  • ½ cup grated cheese
  • 6 eggs - whisked
  • 130 grams fresh beans chopped into small pieces
  • 2 sprigs fresh rosemary - leaves removed
  • generous pinch salt
  • 3 grinds pepper
Instructions
  1. Set the oven to 170 degrees
  2. To a warm pan add the oil, chorizo and garlic cloves and cook until fragrant
  3. To a mixing bowl add the remaining ingredients and stir well to combine
  4. Add the cooked chorizo and garlic to the other ingredients and combine
  5. Line a baking pan with raised sides with baking paper and pour in the mixture
  6. Add to the oven and cook for 35 minutes
  7. Test for readiness with a knife in the middle of the slice. It should be set - eg: no liquid oozes from the area the knife enters
Notes
The pan that I used is sized at: 27 cm in length x 18 cm with a depth of 3.5 cm. the size of the pan will influence the depth of your slice and how long it takes to cook.

zucchini

Are you growing zucchini? Do you enjoy the abundance of this plant? 

Kyrstie

A Fresh Legacy

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{ 5 comments… add one }
  • Krista March 16, 2014, 2:13 pm

    I didn’t grow zucchini this year – I just couldn’t use it up fast enough with just the two of us. 🙂 But I get a few at the Farmer’s Market and am delighted by this slice. 🙂 Chorizo is a huge favorite around here.

  • Barbara Good April 7, 2014, 6:07 pm

    Oh yeah, we sure have grown zucchini – one roughly the same size as my two year old. So big I can’t fit it in the fridge. Not sure what it will be like when I cut into it, but I’m going to give it a go anyway.

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