Ham & Zucchini Tart
Check out the latest recipe from Ness’s blog, Mums in the Kitchen!
Here’s another fabulous leftover ham recipe from KR Castelmaine that my family really loved! Before we get to it, I’ve got some really interesting stats on food wastage – according to Planet Ark, this Christmas, Aussies will spend $10.11 BILLION dollars on food, but 35% of it will be wasted. That’s huge! So what a great reason to have recipes on hand to use up those leftovers.
So, this one is pretty similar to one of my family favourites, Zucchini Slice, but with a few small changes – and hubby says he actually likes this one better. Once again, you can’t beat the flavour of that baked ham, and you could easily add other veges like carrot, corn or capsicum. It works perfectly in individual serves – a muffin pan would do the trick. Excellent as a weeknight meal or to take along to a picnic.
Ingredients
1 small onion finely chopped
2 small zucchini, grated
200 grams KRC Premium Cooked on Bone Leg Ham, sliced and roughly chopped
2/3 cup grated cheddar cheese
4 eggs
2/3 cup sifted SR flour
1 tbsp chopped dill
1/4 cup vegetable oil
Salt and pepper to tasteMethod
Pre-heat oven to 180 degrees
2 small zucchini, grated
200 grams KRC Premium Cooked on Bone Leg Ham, sliced and roughly chopped
2/3 cup grated cheddar cheese
4 eggs
2/3 cup sifted SR flour
1 tbsp chopped dill
1/4 cup vegetable oil
Salt and pepper to tasteMethod
Pre-heat oven to 180 degrees
Place onion, zucchini, ham, cheese and flour in large bowl.
Add combined eggs, oil, dill, salt and pepper and fold with a spoon until well mixed.
Spoon mixture into a lightly greased individual 1 cup low flan trays or greased slice/quiche tin.
Bake in the pre-heated oven 30 minutes or until golden & set.
Serve with salad and crusty roll.
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