Rice salad with egg, zucchini and ham Italy Recipe

Preparing a rice salad with eggs, zucchini and ham is very simple.

First, let’s cook the rice. This time I chose basmati rice (carnaroli rice or venere rice would also work).
Finish until al dente, add a little oil and let cool.

In the meantime, wash and clean the zucchini, cut into cubes and brown in a frying pan with a little oil. Cook for about 5 minutes, stirring occasionally with a spoon.

Add the cooked ham cubes to the pot and cook for another 5 minutes.

Place on a plate and let cool.

In a separate bowl, mix the eggs with salt and 2 tablespoons of Parmesan cheese. Cook in a non-stick saucepan with a little oil, stirring constantly with a wooden spoon, until thickened and scrambled.

At this point, add the zucchini and ham, scrambled eggs and mint leaves to the bowl with the rice and mix.

Place in the refrigerator to chill, cover with plastic wrap, and enjoy the meal after an hour by serving with rice salad with eggs, zucchini, and ham.