The first zucchini always taste the best!!
I made celebratory little pies last night, adapting a Donna Hay recipe. I have to say, it was a winner! We had it with the raw energy salad posted previously…. SOOO good – such a taste of summer.
You will need one medium sized zucchini per pie, and a 1.5 cup capacity pie dish per person. Thinly slice the zucchini lengthways using a mandolin or vegetable peeler. Grease each tin and lay the slices around the edges of the tins (the centre of each slice should sit on the rim of the tin, and the tin be small enough that the slices overlap at the bottom)
For 4 people – mix 1 x 250g tub cottage cheese, 1 x 250g tub ricotta and 180g sliced & blanched spinach or silverbeet. Add 2 eggs, grated rind and juice of 1 lemon, 2 Tabs chopped parsley & sea salt and pepper.
Divide the filling between the pie dishes. Fold in overhanging zucchini and brush the tops with a little oil. Bake for 30-35mins at 160C until zucchini is just golden and the filling is set.
I forgot to take a photo before we gobbled it up… so this one is from the Donna Hay recipe book “Week Light”… mine did actually look exactly like this.