Chipoalata, Asparagus and Zucchini Slice


  • 1/2 Pack Perfectly Balanced Beef and Carrot Chipolatas
  • 1 red capsicum, chopped
  • 1 bunch green asparagus, in small pieces
  • 2 zucchini, grated
  • 1 cup self-raising flour
  • 3/4 cup cheddar, grated
  • 5 eggs
  • 1/4 pack milk
  • 40 g butter, melted

If you double the ingredients you will have some leftover lunches. 


  1. Preheat oven to 180 °C fan forced. Line a 20x30cm pan with baking paper.
  2. Heat 1 tablespoon of oil on low to medium heat. Cook chipolatas for 10-15 minutes turning frequently or until fully cooked. Chop into small pieces and set aside.
  3. Add the capsicum and asparagus to the pan and cook stirring for 5 minutes or until soft. Set aside to cool. 
  4. Add the capsicum mixture to the chipolatas with the zucchini, flour and 1/2 cup of the cheddar, stir. 
  5. In a bowl whisk eggs, milk and butter in a bowl, add chipolata mixture, stir to combine. Add mixture to the baking tray, sprinkle with remaining cheddar and place in the oven for a further 40 minutes or until cooked through. 
  6. Once cooked place on a cooling tray. 

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