Zucchini Prosciutto & Tomato Slice
Recipe: #24865
September 12, 2016
Categories: Eggs, Australian, Italian, Brunch, Fathers Day, Game/Sports Day, Picnic, Oven Bake, Zucchini, Kid's Lunches, more
"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."
Ingredients
Nutritional
- 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 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.