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Prep Time 15 Minutes
Cook Time 25 Minutes
1 Zucchini, medium
3 slices of Pre-Cooked Smoked Pork Butt
½ cup Hiland Milk
1 cup Ricotta
1 cup Hiland Shredded Mozzarella Cheese
¼ cup Freshly Grated Parmesan Cheese
Salt and Pepper
1 tablespoon Chopped Parsley
6 Chopped Basil Leaves
1 teaspoon Chopped Fresh Thyme
¼ cup Olive Oil
1 tablespoon Hiland Butter
2 Chopped Cloves of Garlic
In a large bowl whisk together the eggs, Hiland Milk, Ricotta, Hiland Mozzarella Cheese, Parmesan Cheese, salt, pepper, parsley, basil and thyme and set aside.
Heat the olive oil and Hiland Butter in a 10-inch, oven-proof non-stick skillet or a very seasoned cast iron skillet. Cook the zucchini slices until they are slightly browned. Around 6 to 7 minutes. Remove the zucchini from the pan and let cool.
Add the onions, garlic and smoked butt to the pan and sauté until onions a translucent and slightly browned. Remove from the pan and let cool.
Mix together the zucchini, onions and garlic with the egg mixture.
Re-heat the pan and add a little more oil to the pan if needed. Add the egg mixture to the pan.
Cook for 5 to 6 minutes until the bottom begins to brown (use a spatula to separate the egg from the pan and check the bottom).
Place the pan under a broiler and cook for about 2 to 3 minutes more until the top is slightly browned. Remove from pan and cut into slices.