Penne Zucchini Gratin with Ham

Ingredients

• 350 g Penne
• 40 g spring onions
• 100 g zucchini
• 100 g red bell pepper
• 200 g cooked ham
• 3 Tbsp plant oil
• Salt
• Pepper (freshly ground)
• paprika powder (sweet)
• 300 g Camembert
• 1 tbsp chopped parsley
• 3 eggs
• 125 ml whipping cream
• 125 ml milk
• Salt
• Pepper (freshly ground)
• Basil

Instructions

1. 1.

   Cook pasta in plenty of boiling salted water until al dente, drain, rinse with cold water and let rest.

2. 2.

   Trim spring onions and slice into thin rings. Peel zucchini and cut crosswise into thin slices. Wash bell pepper, trim, halve, deseed, remove white membranes, and cut crosswise into thin strips. Cut ham into about 5 mm cubes. Heat oil in a pan, add spring onions, bell pepper and zucchini, sauté for 2-3 minutes, then add ham cubes and cook briefly more. Add pasta to the pan, toss through, season with salt, pepper and paprika, and stir in parsley.

3. 3.

   Fill half of the pasta mixture into a lightly oiled baking dish of appropriate size. Distribute half of the Camembert cubes on top. Layer remaining pasta over them and sprinkle with the rest of the Camembert.

4. 4.

   Whisk eggs with cream and milk in a bowl. Season with salt and pepper, then pour evenly over the gratin.

5. 5.

   Bake in a preheated oven at 180 °C for about 35–40 minutes until golden. Garnish with basil leaves before serving.