2 Tbsp (1 oz) 25 g butter
14 oz (400 g) courgette (zucchini)s, sliced
1 oz (25 g) streaky bacon, derinded and chopped
4 oz (110 g) cooked ham, cut into strips
4 oz (110 g) Emmenthal cheese, cut into strips
14 oz (400 g) courgette (zucchini)s, sliced
1 oz (25 g) streaky bacon, derinded and chopped
4 oz (110 g) cooked ham, cut into strips
4 oz (110 g) Emmenthal cheese, cut into strips
for the egg topping
2 eggs, beaten
4 tbsp milk
salt and freshly ground black pepper
1 tbsp chopped fresh parsley
4 tbsp milk
salt and freshly ground black pepper
1 tbsp chopped fresh parsley
method
1. Preheat the oven to 425°F (220°C) Gas Mk 7.
2. In a frying pan, melt the butter, add the courgettes and cook for 4-5 minutes.
3. Use a slotted spoon to remove the courgettes and arrange them in a 6 inch (15 cm) souffle dish.
4. Place the bacon in the pan and fry in the pan juices until crisp.
5. Place the ham, cheese and fried bacon in a dish and mix thoroughly, then spread the mixture evenly over the courgettes.
6. Mix together the eggs, milk, salt, pepper, paprika and parsley.
7. Pour over the top of the courgettes and bake in the oven for 20 minutes until the top is crisp and golden brown. Serve at once.
2. In a frying pan, melt the butter, add the courgettes and cook for 4-5 minutes.
3. Use a slotted spoon to remove the courgettes and arrange them in a 6 inch (15 cm) souffle dish.
4. Place the bacon in the pan and fry in the pan juices until crisp.
5. Place the ham, cheese and fried bacon in a dish and mix thoroughly, then spread the mixture evenly over the courgettes.
6. Mix together the eggs, milk, salt, pepper, paprika and parsley.
7. Pour over the top of the courgettes and bake in the oven for 20 minutes until the top is crisp and golden brown. Serve at once.
serving amount
serves 4
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