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Zucchini Chorizo Slice

Zucchini and Chorizo Slice

Course Main
Prep Time 10 minutes
Cook Time 33 minutes
Total Time 43 minutes
Servings 4
Author Kyrstie Barcak - A Fresh Legacy


  • 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
  • 1/2 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


  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

Recipe 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.