Zucchini Prosciutto & Tomato Slice

Prep Time
Cook Time
Ready In

"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. I have lately found out, that you can just mix all ingredients (except cheeses) together and then top with the cheese ..... it works really well."

Original recipe yields 4-5 servings


  • Serving Size: 1 (306.4 g)
  • Calories 366.4
  • Total Fat - 24.2 g
  • Saturated Fat - 11.8 g
  • Cholesterol - 363.7 mg
  • Sodium - 622.6 mg
  • Total Carbohydrate - 10.2 g
  • Dietary Fiber - 1.4 g
  • Sugars - 3.5 g
  • Protein - 27.2 g
  • Calcium - 374.5 mg
  • Iron - 2.4 mg
  • Vitamin C - 21.5 mg
  • Thiamin - 0.3 mg

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 & Variations

No special items needed.