Salami and Zucchini Slice
Indulge in our delicious Salami and Zucchini Slice! With a golden crust, savory salami, and fresh zucchini, it's amouthwatering dish that's easy to prepare. Perfect for serving warm with agreen salad or as a convenient lunch option throughout the week.
Ingredients
- 100 g Riverland Salami, chopped
- 250 g Mozzarella
- 12 Cherry tomatoes, halved
- 4 Zucchini, grated
- 6 Free-range eggs, lightly whisked
- 1 cup Self-raising flour
- 1 Red onion, finely chopped
- 1/2 cup Parmesan, finely grated
- 1/4 Chives
- 2 tablespoons Olive oil
Instructions
- Preheat your oven to 180°C. Line both the base and sides of a baking dish with baking paper.
- Grate half a cup of mozzarella cheese, mix it with the parmesan, and keep it aside.Then, cut the remaining mozzarella into cubes of about 1cm each.
- In a large bowl, mix together the zucchini, salami, onion, chives, and flour.Season with salt and pepper to taste.
- Beatthe eggs and oil together, then pour them over the zucchini mixture. Add thecubed mozzarella and mix thoroughly. Transfer this mixture to the prepareddish. Arrange the tomato halves, cut side up, on top of the mixture, andsprinkle the reserved cheese mixture over it.
- Bakein the oven until nicely golden for approxmately 30-35 minutes. Serve it warmwith a side of green salad, or store it in a meal prep container for aconvenient and quick lunch option during the week.
