Zucchini-pie-ricotta-idea

Recipe #23: ricotta zucchini pie

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Zucchini is the vegetable that can be eaten for miles and one way, alone, accompanied, in the pan, steamed, baked (I continue or you know what I’m talking about?). I had ricotta that I had left of my last spinach ricotta cannelloni and apart from using it for this recipe I’m not used to integrate it to my kitchen so I did some search, mixed 2-3 info and here I am with my first ricotta zucchini pie which was delicious! You are hungry ? It’s good!

Tarte-courgette-ricotta-idee

For the dough:

  • 250 gr of flour
  • 1 teaspoon baking powder
  • 1 teaspoon of salt
  • 80 ml of oil or melted butter (I use olive oil)
  • 100 ml hot water

For garnish:

  • 1 zucchini
  • 160 gr of ricotta
  • 2 eggs
  • nutmeg
  • some basil leaves (for garnish and for decoration)
  • a quarter of onion (according to the tastes) (to keep some for the decoration)

Zucchini-pie-ricotta-idea

For the dough:

Super easy guys! As simple as known, or known as simple Tupperware Express Pie! It must now be 2-3 years since I buy more ready-made dough. We do not find in Canda but they are square so finally it suits me to do it myself and it’s super simple!

  • Put the ingredients in order in a salad bowl that can be closed.
  • Close and shake vigorously horizontally then vertically (5-6 times each).
  • Tadaaam the dough is ready to be spread

For garnish:

  • Cut the zucchini into a thin slice and cook them until they become translucent.
  • Mix eggs, ricotta, chopped basil, season with salt, pepper and nutmeg.
  • Spread the filling on the dough.
  • Arrange the zucchini slices on the filling.
  • Add some pieces of onion for decoration.
  • Put 30 minutes in the oven.
  • Ready to taste!

I would like to test it with a puff pastry I think the taste will be even better but I did not have it at hand. It’s harder to find here than in France.

Tell me what you thought about it.

Bon appétit !

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