the new zucchini slice

  • 850g (about 7) zucchini (courgette), shredded using a julienne peeler
  • ½ cup (28g) shredded mint leaves
  • ¼ cup (60ml) extra virgin olive oil
  • cracked black pepper
  • 3 cups (720g) fresh ricotta
  • 6 eggs
  • ½ cup (125ml) milk
  • ¾ cup (60g) finely grated parmesan
  • 1 tablespoon finely grated lemon rind
  • 3 cups (100g) firmly packed shredded kale leaves
  • 2 green onions (scallions), finely sliced
  • sea salt and black pepper
  • prosciutto and rocket (arugula) leaves, to serve
  1. Preheat oven to 200°C (400°F).
  2. Place the zucchini, mint, oil and pepper in a bowl and gently mix+. Reserve a quarter of the mixture and set aside.
  3. Place the remaining zucchini mixture, ricotta, eggs, milk, parmesan, lemon rind, kale, green onion, salt and pepper in a bowl and mix to combine. 
  4. Place the ricotta mixture into a 20cm x 25cm (8 inch x 10 inch) baking dish and arrange the reserved zucchini mixture around the edge. Bake for 40–45 minutes or until cooked. 
  5. Serve warm with prosciutto and rocket leaves. Serves 4–6 

+ To ensure your zucchini remains crispy, don’t add salt to your zucchini mixture. 

Photography: Chris Court

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