I’ve been following Not Quite Nigella‘s blog probably since she first started blogging and really love how her blog has evolved from restaurant reviews, to travel reviews (she gets to stay in the most beautiful places!) and now developing and writing her own recipes.
One of the recipes she recently shared on her blog was for a zucchini slice which was perfect timing as I had a whole bag of locally grown zucchini to use up. I also had chorizo gifted from my proud Catalan friend, Eli, that I’ve been dying to use and this seemed like the perfect occasion. The addition of chorizo explains why I’ve called this a ‘pimped up’ zucchini slice, because chorizo is definitely bigger and badder than bacon!
For those wondering where you can get chorizo in Accra from, I’ve been told Marina Mall supermarket’s deli stocks them.
Recipe adapted from Not Quite Nigella.
1 tablespoon oil
2 onions, peeled and finely chopped
200g chorizo, diced (you can substitute it with bacon)
2 cloves garlic, peeled and finely chopped
500g zucchini, grated and spread out on paper towels
2/3 cup corn kernels
1 cup self raising flour *
1 cup grated cheese (I used a mix of emmental, parmesan and mozzarella)
1/4 cup parsley, roughly chopped (I didn’t have any so used coriander instead)
1/2 cup milk
1/2 teaspoon salt
1/4 teaspoon black pepper
Step 1 – Preheat oven to 180C and line a 20x30cms rectangular tin on the base and sides with parchment paper. Heat a frying pan on medium high heat and saute chorizo and onion until cooked through and liquid evaporates.
Step 2 – Place the garlic, zucchini, corn, flour, cheese and parsley in a large bowl. Whisk the eggs and milk together and add this to the bowl along with the cooked chorizo and onion, salt and pepper. Mix until combined and then spread out into the prepared tin. Bake for 40 minutes.
* I didn’t have self-raising flour so used all purpose flour and added 2 teaspoons baking powder.