Step 1

Preheat oven to 180°C/160°C fan forced. Grease a 5cm-deep, 18 x 28cm ovenproof dish. Line base and sides with baking paper, allowing paper to overhang the long sides.

Step 2

Slice croissants in half horizontally, without slicing all the way through. Open each croissant up. Divide mozzarella, ham and shredded zucchini among croissants. Fold croissants closed to enclose the filling.

Step 3

Whisk eggs and flour together in a large bowl. Add the grated zucchini, cheddar and chives. Season and stir to combine.

Step 4

Pour half the egg mixture into the prepared dish. Spread evenly to cover the base. Arrange the filled croissants upright in the dish, at slight angles. Spoon the remaining egg mixture in between the croissants. Bake for 30-35 minutes or until the slice is set (cover with foil if the croissants start to brown too quickly). Season and serve.