YUM! PERFECT WINTER PIES
Love a pie, but it’s all too hard? Try these simpler versions the family will love!
Zucchini, Prosciutto and Garlic Bread Pie
Serves 8, Prep and Cook: 1 hour, 40 mins
3 medium zucchini (450g)
½ x 450g packet garlic bread, cut into slices
2 cups grated vintage cheese (200g) 100g sliced prosciutto (9 slices), finely chopped
4 green spring onions, thinly sliced
¹⁄³ cup finely chopped fresh parsley
5 eggs, lightly beaten
¾ cup milk
Cracked black pepper, to taste Salad leaves and dressing, to serve
1 Grease a 6-cup capacity round ovenproof dish (5cm deep).
2 Coarsely grate zucchini. Squeeze out excess liquid. Place in a large bowl.
3 Place bread in a food processor. Pulse to form coarse crumbs. Transfer 2 cups of crumbs to a bowl. Stir in half the cheese. Set aside.
4 Add remaining crumbs to zucchini with prosciutto, onions, parsley and remaining cheese.
5 Whisk eggs with milk in a jug. Add to zucchini mixture. Season with pepper. Stir to combine. Pour into prepared dish. Smooth over top. Sprinkle with crumb mixture.
6 Cook in a moderately slow oven (160C) for about 1 hour and 20 minutes, or until golden brown and firm to touch. Remove from oven. Stand for 30 minutes.
7 Serve pie with salad and dressing.