Ham Potato Zucchini Bake

Updated: Aug 24, 2021

Serves 4

Ingredients

4 medium zucchini

1 tbsp salt

6 medium potatoes

12 slices ham

½ cup breadcrumbs

1 cup grated parmesan cheese

1 ½ cup mozzarella cheese

Seasoning salts or Lowry’s garlic salt

1 tbsp oil

1 tbsp garlic

1 can 540 ml diced tomatoes with herbs

1 tsp oregano

¼ cup water

Cooking spray

Directions

Wash zucchini and slice them lengthwise with mandolin
Place zucchini in a bowl and sprinkle salt on them then toss them to coat
Place zucchini in a large colander
Put a dish on top of zucchini
Put a bowl with can of tomatoes and potatoes on the plate to weight the zucchini
Let them sit for three to four hours so that most of the liquid is drawn out of them
Heat oil in sauce pan and sauté garlic
Add can of tomatoes, oregano and water
Simmer for 15 minutes and turn off
Wash potato skins very well and dry them
With the skin on prick each potato three with a fork on two sides
Microwave potatoes on high for ten minutes. The skins will allow the potato to steam cook but having pricked them the potato with not explode. Making them this way the potato will not absorb any liquid such as when you boil them.
At ten minutes check if the potato is cooked by piercing it with a fork and looking for the fork to easily go through. Take out the potatoes that are cooked and if some potatoes are not done keep microwaving a minute at a time until all potatoes are cooked.
Cool down the potatoes to warm
Skin the potatoes using a knife
Slice them lengthwise using a mandolin
Preheat oven to 390˚F
Spray casserole dish with cooking spray
Add a thin layer of sauce on bottom of pan
Layer the following