A simple way to use up leftover Christmas ham and those excess courgettes that seem to grow at a very fast pace in summer.
Ingredients
For the ham and courgette slice
- 6 eggs
- Salt and ground black pepper, to taste
- 1½ cups milk
- 410g can creamed corn
- 300g courgettes — grated
- 200g thick slices of ham or ham steaks — diced
- 1 onion — finely diced
- 1½ cups grated tasty cheese, plus extra for the top
- 1 cup flour
- ¼ cup olive oil
- ¼ cup chopped fresh parsley
Method
For the ham and courgette slice
- Preheat the oven to 190°C (170°C fan bake). Spray an oven dish with baking spray.
- Whisk the eggs, salt and pepper in a large bowl.
- Whisk in the milk.
- Add all the remaining ingredients and stir to combine well.
- Transfer to the prepared oven dish and sprinkle with the extra cheese.
- Bake for 30–40 minutes or until golden brown and set.