Zucchini Prosciutto and Tomato Slice |
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Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 5 |
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Great as snack on its own or as a side. Can be served hot or cold and great for a picnic. Light sour cream can be used just as well. Ingredients:
olive oil, to grease tray |
2 medium zucchini, coarsely grated |
100 g prosciutto, finely chopped |
3 spring onions, finely chopped |
2 tablespoons sun-dried tomatoes, roughly chopped |
fresh ground black pepper |
6 eggs, lightly whisked |
240 g sour cream |
3 teaspoons parsley, finely chopped |
1 garlic clove, finely crushed |
1/4 cup cheddar cheese, finely grated |
1/4 cup gruyere, finely shredded |
1/4 cup parmesan cheese, finely shredded |
Directions:
1. Preheat oven to 180°C Brush a square 19cm non-stick cake pan with oil to lightly grease it.
2. Combine zucchini, prosciutto spring onions and sun driedtomatoes in a bowl. Spoon over base of prepared pan and season with pepper.
3. Combine egg, sour cream, parsley garlic and cheddar cheese in a jug & pour over the zucchini mixture.
4. Mix together the cheeses and sprinkle the combined gruyere and parmesan.on top of mixtue.
5. Bake in oven for 40 minutes or until just set, when set remove from the oven and set aside in pan for 5 minutes to set.
6. Cut into squares to serve.
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