Potato, ham & rosemary zucchini slice

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat oven to 220°C/200°C fan-forced. Line a 20 x 30cm roasting pan with baking paper, extending paper 2cm above edges.

Step 2

Slice potatoes and microwave on until just tender, about 5 minutes

Step 3

Whisk eggs in a large bowl. Whisk in flour until smooth.

Step 4

Add zucchini, ham, cheese, 1/2 the rosemary, chopped, S&P and 2 1/2 tbs oil, then stir until combined. Pour zucchini mixture into pan and spread evenly.

Step 5

Arrange potato slices, slightly overlapping, over zucchini mixture. Remove leaves from remaining rosemary sprigs. Brush potato with remaining oil, scatter over rosemary. Bake for 40 minutes or until potato is tender and slice is cooked through.

Step 6

Slice and serve with leafy mix.

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