I baked a ham yesterday. Now, most of it is sliced as thin as I could get it and put back for sandwiches, but the bits and pieces that don’t slice well? Here’s what we do with that!
(note that this recipe is NOT boxer approved. They were NOT happy to see all those little bits of ham go into a dish. They also were NOT happy to see the zucchini cooked. Dang kids love raw zucchini.)
Put a few Tbsp of butter in a baking dish, then put the dish in the oven to preheat to 375. Voila, melted butter and a ready oven! Spiralize (or slice, chop, whatever if you don’t have a spiralizer) 4 medium zucchinis. Once the butter has melted, drop the zucchini in the dish and toss it to coat with butter. Don’t worry about getting every little bit coated, it won’t matter.
Now top that with a couple of cups, more or less to taste, of chopped ham. You can also use cooked sausage for this, just cut down on the salt in the egg mix. For the next layer, sprinkle on about 1/2 cup or so of that grated parm, then about a cup or 2 of shredded sharp cheddar. Again, adjust the quantities to taste and to how much zucchini you actually used. This is a very forgiving recipe.
Beat 6-8 eggs with salt, pepper, garlic, some dried mustard if you have it, and about 1/3 cup of cream (or milk – we just happen to have cream). Pour over and bake at 375 until done – it took mine about 35 minutes.
I think you will enjoy this twist on the traditional bread based breakfast casserole. I know I’m enjoying it!