Here are some delicious ways to use up all those zucchinis from your garden.
Simple Zucchini Pie
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Serves four
Ingredients:
500g (3 medium) zucchini, grated
250g (1 cup) fresh ricotta cheese
125g (1 cup) grated haloumi
4 spring onions, chopped
4 eggs, lightly beaten
10 sheets filo pastry
1 tsp sesame seeds
1 tsp poppy seeds
10 (½ punnet) cherry tomatoes
Method:
Place zucchini in a colander and sprinkle with salt. Stand for 15 minutes and squeeze zucchini to release excess moisture.
Preheat oven to 180°C (160°C fan forced). Combine ricotta, haloumi, zucchini, spring onions and eggs until well mixed.
Spray a 24cm round pie or baking dish with olive oil. Split the filo into five piles of two sheets. Place each pile of filo sheets in an overlapping pattern centred over the pie dish with excess overhanging the edge. No need to spray sheets with oil or to be neat.
Spoon the filling into the dish. Fold up the over hanging filo to form a lid for the pie. Spray with olive oil spray and sprinkle with sesame and poppy seeds.
Bake for 30 minutes at 180°C before adding the tomatoes on top and cooking for a further 10-15 minutes or until filo has browned and filling is set. Cover with foil if filo is becoming too brown. Allow to stand for 5 minutes before cutting.
Tip: There’s no need to worry about broken filo or being neat when overlapping the sheets — the more crinkles and ruffles in the pastry the more crispy fluffy bits in your final pie. You can butter each piece of filo if you wish, but it still works out well even if you don't.
Zucchini, Capsicum and Artichoke Rice Slice
Serves six
Ingredients:
300g reduced fat smooth ricotta cheese
1 cup reduced fat milk
2 tbsp grated parmesan cheese
2 eggs, lightly beaten
½ cup raw medium grain rice
2 zucchinis, grated
⅓ cup frozen peas, thawed
4 spring onions, finely chopped
1 tbsp finely chopped mint
1 cup roasted red capsicum, cut into strips
100g fat-free marinated artichoke hearts, drained and halved
¼ cup sunflower seeds
Crisp green salad, for serving
Method:
Mix ricotta, milk, half the parmesan, eggs, rice, zucchini, peas, spring onions and mint together in a large bowl.
Pour mixture into a baking paper-lined 28cm x 18cm slice pan, scatter with capsicum, stud with artichoke hearts and sprinkle with remaining parmesan and sunflower seeds.
Bake at 180°C for 55-60 minutes or until rice is tender and slice is set. Cool slightly before slicing and serving warm or cool with salad.
Tip: This slice is delicious served warm or cool and will keep refrigerated for up to two days. It makes a great portable office lunch, just ensure it is kept refrigerated. Roasted capsicum and marinated artichokes can be purchased in jars in the antipasto section of the supermarket or from a deli.
Cheesy Corn and Zucchini Muffins
Makes 12
Ingredients:
1 x 310g can creamed corn
½ cup reduced fat milk
2 eggs
2 cups self-raising flour
1½ cups grated reduced fat cheddar cheese
1 medium zucchini, grated
2 tsp wholegrain mustard
Method:
Whisk together creamed corn, milk and eggs in a large bowl until combined. Add remaining ingredients and stir with a large metal spoon until just combined.
Spoon mixture into 12 paper-lined half-cup capacity muffin pans.
Bake at 200°C for 15-20 minutes or until cooked and golden brown.
Tip: For something extra special, stir in 1 small chopped red onion, and ½ chopped red capsicum when adding the cheese. These muffins can be individually wrapped and frozen.
8°C