| | Prosciutto & zucchini pies with feta
Prosciutto & zucchini pies with feta
09 January 2020
Prosciutto & zucchini pies with feta 4.3-5 9
  • Calories: 575 kj
  • Fat: 10g
  • Carbohydrates: 10g

How to Make:

  1. Preheat oven to 180°C. Spray twelve 150ml-capacity muffin pans with oil. Line each pan with 2 slices of prosciutto, slightly overlapping.
  2. Whisk the eggs in a large jug. Stir in the chives and season with pepper. Divide the egg mixture among the prepared pans. Top with zucchini and tomato. Bake for 25-30 minutes or until the egg is just set. Set aside for 10 minutes to cool slightly.
  3. Run a sharp knife around the inside edge of each pan to remove the pies. Top with feta and basil leaves.
Time for preparing:
30 min.


  • Olive oil spray
  • 24 thin slices prosciutto
  • 12 eggs
  • 2 tablespoons chopped fresh chives
  • 2 small zucchini, trimmed, thinly sliced diagonally
  • 24 cherry tomatoes, halved
  • 200g feta, crumbled
  • Fresh basil leaves, to serve