Zucchini Prosciutto & Tomato Slice
Recipe: #19526
June 12, 2015
Categories: Side Dishes, Italian Brunch, Picnic, Oven Bake, Zucchini, Italian Dinner, more
"Great as snack on its own or served as a side. Can be served hot or cold and great for a picnic. Light sour cream can be used just as well. Just as nice hot as it is cold, I have been known to just mix everything (except oil for greasing) together in the recipe, but I have posted as written."
Ingredients
Nutritional
- Serving Size: 1 (321.8 g)
- Calories 369.1
- Total Fat - 24.2 g
- Saturated Fat - 11.8 g
- Cholesterol - 363.7 mg
- Sodium - 623.8 mg
- Total Carbohydrate - 10.7 g
- Dietary Fiber - 1.6 g
- Sugars - 3.9 g
- Protein - 27.4 g
- Calcium - 377 mg
- Iron - 2.5 mg
- Vitamin C - 24.3 mg
- Thiamin - 0.4 mg
Step by Step Method
Step 1
Preheat oven to 180°C Brush a square 19cm non-stick cake pan with oil to lightly grease it.
Step 2
Combine zucchini, prosciutto spring onions and sun dried tomatoes in a bowl. Spoon over base of prepared pan and season with pepper.
Step 3
Combine egg, sour cream, parsley garlic and cheddar cheese in a jug & pour over the zucchini mixture.
Step 4
Mix together the cheeses and sprinkle the combined gruyere and parmesan on top of mixture.
Step 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.
Step 6
Cut into squares to serve.
Tips
No special items needed.