Soft and tasty, the savory zucchini and ham loaf is a rustic and very appetizing appetizer that you can prepare for the next Easter lunch or propose as a packed lunch for one of the many trips and picnics awaiting you this spring. Making it is really simple: the dough, in fact, does not require rising times, as it rises directly in the oven thanks to the use of instant yeast for savory preparations instead of brewer’s yeast. A practical and quick solution, perfect for those who have little time but do not want to give up taste (I have already successfully experimented with it in the savory pumpkin and speck loaf, in the savory spinach muffins, and in the cornbread). To make this rustic loaf, you just need to briefly stew the zucchini with a spring onion and prepare a soft dough with eggs, flour (it also works perfectly with gluten-free flour), oil, milk, and parmesan. The aroma that will emanate from the oven will be irresistible and the flavor will win you over from the first bite. Delicious on its own, the savory zucchini and ham loaf also lends itself to accompanying cold cuts and cheeses, creating a perfect balance between savoriness and softness. Sliced, it will be a real ace up your sleeve to impress your guests or make an outdoor snack special!
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- Difficulty: Very easy
- Cost: Economical
- Preparation time: 25 Minutes
- Portions: 6 People
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Easter, All seasons
- Energy 327.39 (Kcal)
- Carbohydrates 23.48 (g) of which sugars 1.37 (g)
- Proteins 13.16 (g)
- Fat 21.10 (g) of which saturated 5.42 (g)of which unsaturated 12.52 (g)
- Fibers 1.16 (g)
- Sodium 460.61 (mg)
Indicative values for a portion of 90 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for a 9.5×4 in savory zucchini loaf
If you are celiac, you can use the same weight of Schar bread mix instead of all-purpose flour. However, check that the instant yeast is labeled “gluten-free”.
- 3 eggs (medium)
- 1 1/3 cups all-purpose flour (or: gluten-free bread flour)
- 1/2 cup Parmigiano Reggiano DOP (grated)
- 1/3 cup vegetable oil
- 1/2 cup milk
- 0.5 oz instant yeast for savory preparations (1 packet)
- 2/3 cup zucchini
- 2.5 oz prosciutto crudo (sliced)
- 1 spring onion
- 2 pinches salt
- to taste pepper
- 2 tbsps extra virgin olive oil
Tools
- 1 Cutting board
- 1 Knife
- 1 Pan non-stick
- 1 Bowl
- 1 Wooden spoon
- 1 Loaf pan 9.5×4 in approximately
- Parchment paper
How to prepare the savory zucchini and prosciutto loaf
To prepare the savory zucchini and prosciutto loaf, start by washing and trimming the zucchini. Cut them in half lengthwise and then into slices about 1/8 inch thick (1). Wash the spring onion and slice it thinly (2), then sauté it gently in a pan with the oil, being careful not to burn it (3).
Add the zucchini (4), a pinch of salt, and cook over low heat for 6-7 minutes, stirring often, until they are soft (5). Turn off the heat and let cool. Cut the prosciutto into strips (6).
Then prepare the loaf batter: in a bowl, crack the eggs and add a pinch of salt, a grind of pepper, and the parmesan (7). Beat them vigorously with a fork or wooden spoon, then pour in the oil and milk (8). Mix them with the eggs (9).
Then add the flour and instant yeast (10). Work the mixture with a wooden spoon for a couple of minutes until you get a smooth, homogeneous, and fairly fluid batter (11). At this point, add the zucchini and prosciutto (12). If you like, you can set aside a little to decorate the top of the loaf.
Mix carefully to distribute them evenly (13). Line a 9.5×4 inch loaf pan with parchment paper. If you don’t have one of these sizes, check this guide that will help you choose the most suitable pan or adjust the doses based on the size of your pan. Pour the batter into the savory loaf and level it well with a spoon. Decorate with the zucchini and prosciutto set aside (14). Bake the rustic loaf in a preheated oven at 356°F (static) for about 45 minutes. Before removing it from the oven, check the cooking with a wooden skewer, which should come out dry. Remove from the oven (15) and let it cool before removing it from the pan.
Serve the savory zucchini and ham loaf as an appetizer or as a savory snack. Cut into cubes, it is also suitable as a bite-sized snack to accompany an aperitif.
Storage
This loaf remains soft even for 3 days, stored in a plastic bag at room temperature.
Tips and Variations
Instead of prosciutto, you can use the same amount of speck, or pancetta cooked together with the zucchini.
FAQ (Questions and Answers)
Can I use brewer’s yeast?
Yes, you can use 5 g of dry brewer’s yeast (to be added to the flour) or 12 g of fresh brewer’s yeast (to be dissolved in warm milk). In that case, once you pour the batter into the pan, let it rise in the oven turned off with the light on until it reaches the edge of the pan.
