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Mexican zucchini slice recipe
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Prep Time:
5 minutes
Cook Time:
25 minutes
Total Time:
30 minutes
Make ahead Mexican zucchini slice, reheat, and top with avocado, tomato, and sriracha before serving.
Ingredients:
  • 5 eggs
  • 3 egg whites
  • 7.50 gm Mexican spice mix
  • 2 zucchini, grated
  • 1 large carrot, grated
  • 4 green shallots, thinly sliced
  • 80g (1/2 cup) frozen peas, thawed
  • 40g (1/4 cup) self-raising flour
  • 125.00 ml chopped fresh coriander, plus extra leaves to serve
  • 60g chedder cheese, coarsely grated
  • 1 avocado, sliced
  • 1 tomato, cut into wedges
  • Sriracha, to drizzle
Instructions:
  • Preheat your oven to 200C (180C fan-forced) and generously grease a 26cm ovenproof frying pan with oil.
  • Combine the eggs and egg whites in a large bowl, whisk until blended, then season with the spice mix. Mix in zucchini, carrot, shallot, and peas. Fold in flour, coriander, and half of the cheese until well combined.
  • Transfer the mixture into the pan and generously sprinkle the remaining cheese on top. Bake in the oven for 20-25 minutes, or until beautifully golden and fully cooked.
  • Garnish with sliced avocado, fresh tomato, and an extra sprinkle of fragrant coriander. Finish with a delicious drizzle of spicy sriracha sauce.

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