- 0:10 Prep
- 0:55 Cook
- 6 Servings
- Capable cooks
Ingredients
- 200g dried gnocchi-shaped pasta (see note)
- 2 teaspoons olive oil
- 1 small leek, trimmed, halved, washed, thinly sliced
- 100g button mushrooms, thinly sliced
- 1 garlic clove, crushed
- 1 medium zucchini, grated
- 1/4 cup roughly chopped fresh flat-leaf parsley leaves
- 150g sliced lean leg ham, chopped
- 4 eggs, lightly beaten
- 1/4 cup finely grated parmesan cheese
- 1/2 cup grated extra-light tasty cheese
Method
- Step 1Preheat oven to 180°C/160°C fan-forced. Grease a 6cm-deep, 20cm round cake pan. Line base with baking paper.
- Step 2Cook pasta in a saucepan of boiling, salted water, following packet directions, until just tender. Drain. Return to pan.
- Step 3Meanwhile, heat oil in a frying pan over medium heat. Add leek, mushroom and garlic. Cook, stirring, for 5 minutes or until leek has softened.
- Step 4Add leek mixture, zucchini, parsley, ham and eggs to pasta. Add half of the cheeses. Stir to combine. Transfer to prepared pan. Sprinkle with remaining cheeses.
- Step 5Bake for 40 minutes or until just set. Cool in pan. Cut into wedges. Serve.
- Low carb
- Low fat
- Low kilojoule
- Low sugar
- Lower gi
Nutrition
1101 kj
Energy
9g
Fat Total
4g
Saturated Fat
2g
Fibre
19g
Protein
165mg
Cholesterol
501.92mg
Sodium
1g
Carbs (sugar)
24g
Carbs (total)
All nutrition values are per serve
Notes
You could use shell pasta instead of the gnocchi-shaped pasta.
- Author: Emma Braz
- Image credit: Ben Dearnley
- Publication: Super Food Ideas
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