Ingredients:

  • 4 Medium Zucchini (Courgettes), grated
  • 1 tsp Kosher Salt or Fine Sea Salt
  • 1 tbsp Olive Oil
  • 150g Chorizo Sausage, diced small
  • 2 Garlic Cloves, finely minced
  • 1/2 Medium Onion or Shallot, finely diced
  • 8 Large Eggs, lightly beaten
  • 120 ml Heavy Cream (Double Cream)
  • 175g Sharp Cheddar Cheese, grated (divided)
  • 50g Parmesan Cheese, finely grated
  • 1 tsp Dried Thyme or dried oregano
  • 1/2 tsp Black Pepper, freshly ground

Instructions:

  1. Grate all the zucchini into a large bowl. Toss with 1 teaspoon of salt and allow it to sit for 30 minutes to draw out moisture. This step is vital for a firm casserole structure.
  2. Place the salted zucchini into a clean kitchen towel or cheesecloth. Twist tightly and squeeze out as much liquid as physically possible until the zucchini feels dry. Set aside.
  3. Preheat the oven to 190°C (375°F). Thoroughly grease a 9x13 inch baking dish.
  4. Heat the olive oil in a skillet over medium-high heat. Add the diced chorizo (or sausage) and cook until browned and crisp, rendering its fat (about 4 minutes). Remove the chorizo with a slotted spoon and set aside, leaving the rendered fat in the pan.
  5. Add the diced onion/shallot to the pan and cook until soft (3 minutes). Add the minced garlic and cook for 30 seconds until fragrant. Remove from heat.
  6. In the large mixing bowl, combine the squeezed zucchini, the cooked chorizo, and the sautéed onion/garlic mixture. Add 150g of the cheddar cheese and all of the Parmesan.
  7. In a separate bowl, whisk together the 8 large eggs, the heavy cream, dried thyme, and black pepper until well combined.
  8. Pour the egg/cream mixture over the zucchini filling. Stir gently until everything is evenly coated.
  9. Pour the mixture into the prepared baking dish, spreading it evenly. Top with the remaining 25g of shredded cheddar cheese.
  10. Bake for 35 to 40 minutes, or until the casserole is set in the centre, the edges are golden brown, and the internal temperature reaches 80°C (175°F).
  11. Allow the casserole to rest on the counter for 10 minutes before slicing and serving. Resting is crucial for the structure to firm up completely.