Zucchini Ham And Pumpkin Slice Recipes

ZUCCHINI SLICE

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.

ZUCCHINI WITH PUMPKIN BLOSSOM CREAM SAUCE AND TOMATOES

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.

HAM & ZUCCHINI ITALIANO

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.

ZUCCHINI, HAM AND PUMPKIN SLICE

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

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.