Halloumi Chorizo Zucchini Tray Bake with Eggs and Tomatoes
This protein-packed tray bake combines salty halloumi cheese with spicy chorizo, eggs, and fresh vegetables for a satisfying one-pan meal. Grated zucchini adds moisture while cherry tomatoes provide bursts of sweetness. Perfect for breakfast, lunch, or dinner, this Mediterranean-inspired dish feeds a crowd with minimal effort. The combination of crispy edges and tender center makes it ideal for meal prep or casual entertaining.
Ingredients
- 2 medium zucchini, grated
- 1 ½ cups halloumi, grated
- 1 tbsp ghee, butter or virgin coconut oil
- ½ medium yellow onion, finely chopped
- 2 cloves garlic, finely chopped
- 6 large eggs
- 1 cup fresh spinach
- 4 oz cured Spanish chorizo or Mexican chorizo
- 1 bunch fresh cilantro or parsley, chopped
- 2 whole jalapeños, seeds removed and sliced
- ¼ tsp sea salt, or to taste
- ½ tsp black pepper, or to taste
- 1 cup cherry tomatoes
- 2 tbsp Sriracha(optional)
Instructions
- 1
Preheat the oven to 400°F/400°F conventional or 350°F/360°F fan forced
- 2
Grate the zucchini and squeeze out excess water using muslin cloth or clean hands
- 3
Grate the halloumi or cut into small cubes
- 4
Heat ghee or oil in a non-stick or cast iron pan
- 5
Fry onions on medium-low heat for 3-4 minutes until soft and translucent
- 6
Add garlic and cook for 30 seconds more, then remove from heat
- 7
Whisk the eggs with a fork
- 8
Chop chorizo into small cubes or slices
- 9
Combine drained zucchini, halloumi, eggs, onion mixture, chorizo, spinach, cilantro, and jalapeños in a bowl
- 10
Season with salt and pepper and mix well
- 11
Line a small baking tray with greaseproof paper
- 12
Spread the mixture to the edges and top with cherry tomatoes cut side up
- 13
Bake for 40-50 minutes until set and golden on top
- 14
Optionally dab top and tomatoes with kitchen paper after 30 minutes to remove excess juices
- 15
Cool slightly, slice, and serve with optional sriracha sauce
Tips
Squeeze zucchini thoroughly to prevent a watery tray bake - use muslin cloth or clean tea towel for best results.
Dab excess moisture from the surface halfway through baking to achieve a golden, set top.
Let the tray bake cool for 5-10 minutes before slicing to help it hold together better.
Good to Know
Store in refrigerator for up to 3 days or freeze for up to 3 months
Can be assembled the night before and baked the next day
Serve warm or at room temperature, optionally with sriracha sauce
Common Mistakes
Skip squeezing zucchini to avoid a soggy, watery tray bake
Don't overbake to avoid dry, rubbery eggs
Substitutions
Dairy-Free Swaps
General Alternatives
FAQ
Can I make this ahead of time?
Yes, assemble the mixture the night before and bake when ready to serve. The flavors actually improve overnight.
What if I don't have halloumi?
Feta cheese works well as a substitute, though it will be slightly more crumbly and saltier in flavor.
How long will leftovers keep?
Store covered in the refrigerator for up to 3 days or freeze portions for up to 3 months.