I think everyone has there version of zucchini slice and it is usually one that our Mums made for decades.  I love it as it is so easy to make and everyone always goes back for seconds.

This is also a great recipe to play around with and make your own.  Even get the kids involved to crack eggs and stir the mixture.

I hope you love it as much as my family does.

INGREDIENTS

2 zucchini’s, grated

1 head of broccoli, cut into florets and finely chopped

2 onions, sliced finely

8 eggs, lightly beaten

1 chorizo, diced finely – if you don’t like chorizo use 250g chopped bacon

1 cup of tasty cheese, or a good melting cheese that you love

1 cup self raising flour

1/4 cup vegetable oil

1 tablespoon of olive oil

1/4 cup balsamic vinegar

1 tablespoon brown sugar

1/4 cup of water

1 teaspoon of ground black pepper

TO MAKE THE CARAMELISED ONIONS

In a large sauce pan add in the tablespoon of olive oil and heat over a medium heat.  Add in the onion and cook for around 8 minutes until just softened.  Add in the brown sugar, balsamic vinegar and water stir to combine. Cook for a further 10 – 15 minutes until the water has evaporated and the onions are nice a sticky and look a lovely caramel colour.

METHOD

Preheat the oven to 180C.  Grease a large glass or ceramic lasagna dish and set aside.

Heat a large saucepan on medium heat.  Add in the chorizo or bacon and cook until lovely and crispy.  Drain on some kitchen paper.

In a large bowl, grate the zucchini and cheese.  Add in the broccoli, chorizo, caramelised onion and a lovely grind of ground black pepper.

Break the eggs into a bowl, add in the oil and whisk to combine.  Add the eggs to the vegetables as well as the self raising flour and mix really well until combined.

Pour the mixture into the prepared pan and bake in the oven for 30 minutes or until the eggs are set and cooked through.

Leave to cool for 15 minutes, serve with a side salad.

Perfect hot or cold – FREEZABLE