Step 1

Preheat oven to 180°C. Spray a 6cm-deep, 11 x 21cm (base measurement) loaf pan with olive oil spray to lightly grease. Line the base and 2 long sides with the prosciutto slices, overlapping slightly, allowing the sides to overhang.

Step 2

Place the zucchini in a colander. Use your hands to squeeze out any excess moisture.

Step 3

Place the zucchini, mince, carrot, onion, egg, breadcrumbs and parsley in a large bowl. Season with salt and pepper. Mix until well combined.

Step 4

Press the mince mixture into the prepared pan. Fold the prosciutto slices over the mince mixture to enclose. Bake in oven for 40-50 minutes or until the juices run clear when a skewer is inserted into the centre. (To freeze, see note)

Step 5

Place a wire rack on a baking tray. Turn the meat loaf onto the wire rack. Set aside to drain any juices from the meat loaf. Cut the meat loaf into thick slices. Serve with mashed potato and tomato chutney.