Ingredientes para Zucchini Prosciutto And Tomato Slice
- Olive Oil
- 2 medium zucchini (finely diced)
- 50g prosciutto (thinly sliced)
- 2 spring onions (finely chopped)
- Sun Dried Tomatoes
- Fresh Ground Black Pepper
- Eggs
- 100g light sour cream
- 1 tablespoon chopped fresh parsley
- Garlic Clove
- 50g cheddar cheese (grated)
- 25g Gruyère cheese (grated)
- Parmesan Cheese
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Cómo preparar Zucchini Prosciutto And Tomato Slice
- Preheat oven to 180°C (350°F). Lightly grease a 19cm square non-stick cake pan with oil.
- In a large bowl, combine 2 medium zucchini (finely diced), 50g prosciutto (thinly sliced), 2 spring onions (finely chopped), and 30g sun-dried tomatoes (oil-packed, drained and chopped).
- Spoon the zucchini mixture into the prepared pan and season generously with freshly ground black pepper.
- In a separate bowl, whisk together 2 large eggs, 100g light sour cream, 1 tablespoon chopped fresh parsley, 1 clove garlic (minced), and 50g cheddar cheese (grated).
- Pour the egg mixture evenly over the zucchini mixture in the pan.
- Sprinkle 25g Gruyère cheese (grated) and 25g Parmesan cheese (grated) evenly over the top.
- Bake in the preheated oven for 40 minutes, or until golden brown and set. Remove from the oven and let stand in the pan for 5 minutes before cutting.
- Cut into squares and serve warm or cold. Optional: Garnish with extra parsley and a dollop of light sour cream.
Nutrition Information (Approximate per serving)
Sodium
14 g
Sugar
13g
Fat
68g
Carbs
2g
