Zucchini Ham And Pumpkin Slice Recipes
ZUCCHINI SLICE
Grated zucchini is incorporated into a savory batter to make this casserole. Delicious with salad or vegetables, or cold the next day on a picnic.
Provided by MCKENZIEMC
Categories Fruits and Vegetables Vegetables Squash
Time 1h5m
Yield 6
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 8x4 inch loaf pan.
- In a large bowl, mix together zucchini, onion, cheese, eggs, oil, and self-rising flour. Spread mixture into prepared pan.
- Bake in preheated oven for about 40 to 45 minutes, or until set and golden.
Nutrition Facts : Calories 383.9 calories, Carbohydrate 21.7 g, Cholesterol 171.6 mg, Fat 27.5 g, Fiber 2 g, Protein 13.5 g, SaturatedFat 7.1 g, Sodium 368.4 mg, Sugar 3.1 g
ZUCCHINI WITH PUMPKIN BLOSSOM CREAM SAUCE AND TOMATOES
One of the benefits of having a vegetable garden is creating recipe mashups with what is available. I have lots of zucchini, tomatoes, and basil every year, but this year I made room for a pumpkin patch. It is getting late in the season, and I really want the plant to focus on the fruit it already has, so I am harvesting the blossoms. The pumpkin blossom sauce may be the best thing I have ever eaten. This made enough for 2 large main-dish servings.
Provided by Syd
Categories Fruits and Vegetables Vegetables Squash
Time 30m
Yield 2
Number Of Ingredients 11
Steps:
- Melt butter with olive oil in a skillet over medium heat. Add minced onion; cook, stirring frequently, until soft, about 5 minutes. Add pumpkin blossoms and cook until wilted, 3 to 5 minutes. Remove skillet from heat. Transfer contents to a blender, add cream, and blend until smooth. Season with salt and set aside.
- Heat 1 tablespoon olive oil in a clean pan over medium heat. Cook sliced onion and zucchini until soft but not browned or sloppy, about 5 minutes.
- Divide zucchini between 2 dinner plates or pasta bowls and top with pumpkin sauce, fresh tomatoes, and basil.
Nutrition Facts : Calories 276.8 calories, Carbohydrate 12.5 g, Cholesterol 35.6 mg, Fat 25.2 g, Fiber 3.4 g, Protein 3.3 g, SaturatedFat 9 g, Sodium 142.8 mg, Sugar 6.4 g
HAM & ZUCCHINI ITALIANO
I strongly believe dinner should be three things: healthy, delicious and simple. With fresh zucchini, ham and marinara sauce baked with mozzarella, you can accomplish all three in the time it takes to describe the dish to a grateful family. -Madison Mayberry, Ames, Iowa
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- Preheat oven to 450°. In a large skillet, saute zucchini in oil until crisp-tender. Sprinkle with basil, salt and pepper., Place half of the zucchini in a greased 8-in. square baking dish. Layer with half of the ham, marinara sauce and cheese. Repeat layers., Bake, uncovered, 10-12 minutes or until heated through and cheese is melted. Serve with a slotted spoon.
Nutrition Facts : Calories 196 calories, Fat 8g fat (3g saturated fat), Cholesterol 36mg cholesterol, Sodium 1013mg sodium, Carbohydrate 14g carbohydrate (9g sugars, Fiber 3g fiber), Protein 17g protein.
ZUCCHINI, HAM AND PUMPKIN SLICE
I was given a whole heap of zucchini and made various slices out of them. This one turned out great and is a change from the usual zucchini, bacon and carrot version. Cheese can be easily added to suit your own tastes. Other veggies such as broccoli and capsicum work too. Inspired by an Aussie cooking mag.
Provided by Calms79
Categories Vegetable
Time 50m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 200C (180C Fan forced). Line a 20cm square baking pan with baking paper.
- Heat oil in pan over moderate heat. Cook onion and garlic, stirring, for 3 minutes. Add ham and cook for another 2 minutes.
- Whisk eggs with milk in large bowl. Add zucchini, pumpkin, and ham mixture. Fold flour through mix and season with Italian herbs and salt & pepper to taste. Spoon mix into prepared pan.
- Bake for 35- 40 minute, until slice is golden and set. Cool for 5 minutes in the pan before slicing.
ZUCCHINI, HAM AND RICOTTA TARTS
Make and share this Zucchini, Ham and Ricotta Tarts recipe from Food.com.
Provided by English_Rose
Categories Lunch/Snacks
Time 35m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Heat the oven to 350°F.
- Roll the pastry from one side to make a rough square, then quarter to make four smaller squares. Prick all over with a fork, transfer to a baking sheet and bake for 15 mins until puffed and golden.
- Meanwhile, fry the zucchini in the oil until soft and golden, stirring in the garlic for the final minute.
- Mix together the ricotta, cream, egg and parmesan.
- Remove the tarts once they have puffed up, flatten the middles and thickly spread the ricotta mixture over, leaving a small border.
- Scatter over the ham, tomatoes and zucchini and season with salt and pepper. Bake for 15 mins until the filling is slightly risen and golden.
- Serve with salad if you wish.
Nutrition Facts : Calories 912, Fat 64.5, SaturatedFat 22.7, Cholesterol 117.2, Sodium 590, Carbohydrate 59.9, Fiber 3.4, Sugar 4.3, Protein 24.8
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- Preheat oven to 180°C or 160°C fan-forced. Lightly spray a 16cm x 26cm (base measurement) baking dish with oil. Line base and sides with baking paper.
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5/5 (1)Estimated Reading Time 3 mins
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4.9/5 (9)Estimated Reading Time 2 mins
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