Best 3 Zucchini Ham And Pumpkin Slice Recipes

Zucchini, ham, and pumpkin slice is a delectable savory dish that combines the flavors and textures of zucchini, ham, pumpkin, and a creamy cheese sauce. This versatile dish can be served as an appetizer, main course, or side dish, and is perfect for any occasion. The zucchini and pumpkin provide a tender and slightly sweet base, while the ham adds a savory and salty flavor. The cheese sauce is rich and creamy, tying all the flavors together. This recipe includes variations for using different types of cheese, vegetables, and herbs, allowing you to customize it to your own taste preferences. Whether you're looking for a quick and easy weeknight meal or a special dish to impress your guests, this zucchini, ham, and pumpkin slice is sure to satisfy.

Here are our top 3 tried and tested recipes!

HAM & ZUCCHINI ITALIANO

Ham & Zucchini Italiano image

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

Ingredients

3 medium zucchini, cut diagonally into 1/4-inch slices
1 tablespoon olive oil
1 teaspoon dried basil
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 pound smoked deli ham, cut into strips
1 cup marinara or spaghetti sauce
3/4 cup shredded part-skim mozzarella cheese

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

Zucchini, Ham and Pumpkin Slice image

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

Ingredients

1 tablespoon oil
1/2 cup onion, diced finely
2 garlic cloves, crushed
1 tablespoon mixed Italian herbs
100 g shaved ham, sliced finely
6 eggs
1/3 cup milk
3 medium zucchini, grated
350 g butternut pumpkin, grated
1/3 cup plain flour
salt and pepper

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.

PASTA WITH ZUCCHINI AND HAM

Pasta With Zucchini and Ham image

Provided by Food Network Kitchen

Time 45m

Yield 4 servings

Number Of Ingredients 12

Ingredients

Kosher salt
10 ounces gemelli or cavatelli pasta
1 medium zucchini
3 tablespoons extra-virgin olive oil
2 cloves garlic, thinly sliced
Pinch of red pepper flakes
2 medium tomatoes, cut into chunks
1/4 pound thinly sliced Black Forest ham, cut into strips
Freshly ground pepper
1/3 cup crumbled goat or feta cheese
3 tablespoons chopped fresh parsley
6 fresh mint leaves, torn

Steps:

Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Drain, reserving 1 cup cooking water.
Trim the zucchini, then coarsely grate into a colander set in the sink. Toss the zucchini with 1/4 teaspoon salt and let sit 10 minutes.
Meanwhile, heat the olive oil in a large skillet over medium heat. Add the garlic, red pepper flakes and 1/4 teaspoon salt and cook, stirring, until the garlic is golden, 3 to 4 minutes. Add the tomatoes and cook until slightly softened, 3 to 4 minutes. Squeeze any excess moisture from the zucchini, then add to the skillet. Add the pasta, ham and the reserved cooking water and toss until warmed through, 2 to 3 minutes. Season with salt and pepper. Remove from the heat and fold in the cheese, parsley and mint.

Nutrition Facts : Calories 447, Fat 16 grams, SaturatedFat 4 grams, Cholesterol 22 milligrams, Sodium 578 milligrams, Carbohydrate 60 grams, Fiber 3 grams, Protein 17 grams

Tips:

To ensure an even bake, make sure to line your baking pan with parchment paper. This will prevent the slice from sticking to the pan and will also make it easier to remove.
Use fresh, high-quality ingredients for the best flavor. If possible, use organic vegetables and free-range eggs.
Don't overmix the batter. Overmixing can result in a tough, dense slice.
Bake the slice until a toothpick inserted into the center comes out clean. Overbaking can result in a dry, crumbly slice.
Let the slice cool completely before slicing and serving. This will help to prevent the slice from falling apart.

Conclusion:

Zucchini ham and pumpkin slice is a delicious and versatile dish that can be enjoyed for breakfast, lunch, or dinner. It's a great way to use up leftover vegetables and is also a good source of protein and fiber. With its simple ingredients and easy-to-follow instructions, this recipe is sure to become a favorite in your household.