Tag Archives: zucchini

Zucchini and Ricotta Strudel

Zucchini and Ricotta Strudel sliced.

Zucchini and Ricotta Strudel

ZUCCHINI AND RICOTTA STRUDEL RECIPE

This zucchini and ricotta strudel recipe is 9 years old  now, and boy has the time gone. I used to make a variation of this using spinach leaves and tasty cheese. You can also use silverbeet and tasty cheese as well or add some grated carrot. This recipe is easier than doing the smaller parcels which take longer. The filo also tends to dry out when doing the smaller parcels as well. This can be served with vegetables or salad for a nutritious meal any time of the year. Another great way to sneak some extra veg to the kids too. Please enjoy!

Serves 4

Ingredients

3 zucchini, grated
1 teaspoon sea salt
1 bunch chives, finely chopped
1 egg
500 g low-fat ricotta cheese
100 g low-fat feta cheese, crumbled
Freshly ground black pepper
8 sheets filo pastry
¼ cup extra virgin olive oil
1 bunch lemon thyme,leaves removed

Method

Preheat oven to 180°C. Line an oven tray with baking paper. Put zucchini in a colander and sprinkle with salt, stir through and allow to stand for 15 minutes. Rinse with cold water, drain well and pat dry with paper towel. Transfer to a bowl.

Add chives, egg, ricotta and crumbled feta. Season with pepper and beat with a wooden spoon until combined.

Lay a sheet of filo pastry on a clean surface and brush sparingly with olive oil. Sprinkle with some of the thyme leaves. Top with another layer of filo and repeat procedure until all 8 sheets are used.

Spoon ricotta mixture across long side of filo, leaving a 5 cm space at each end. Roll up to form a log, folding sides over filling as you go. Put log, seam side down, on prepared oven tray. Brush with remaining oil and bake for 35-40 minutes until golden and serve immediately.

Hints

The strudel is best eaten within a few hours of baking.

If the pastry goes a little soft on standing, reheat it in a low oven to crisp it up.

Work fast with the filo pastry or it will dry out and start to crack, cover remaining sheets with a damp towel if necessary.

Source:

Better Homes and Gardens, Page 114 – September 2008

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Zucchini and Tomato Medley Recipe

The Zucchini and Tomato Medley Recipe

A Zucchini and Tomato Medley

ZUCCHINI AND TOMATO MEDLEY

Serves 4

WOW, I cannot believe that this Zucchini and Tomato Medley recipe is 38 years old this year. However I still think that the oldies are the goodies. This recipe can be eaten as is or used as a side dish. Different vegetables can be added too, so you can give it a bit of your own individual touch. Enjoy!

Ingredients

1 large onion
Garlic clove
2 tablespoons olive oil
Large pinch salt
Freshly ground black pepper
¼ cup chopped parsley
1 teaspoon chopped, fresh thyme or sage
4 large tomatoes
500 g (1 lb) green beans
500 g (1 lb) zucchini

Method

Slice onion, crush garlic, and saute in oil in a heavy frying pan. Season with salt and freshly ground black pepper. Add chopped herbs.
Cut beans into lengths, and zucchini into chunks. Add tomatoes, beans and zucchini to pan with ¼ cup water, and simmer covered for 10 minutes or until just tender. Drain.
Add all of the ingredients into a large serving bowl or plate up individually.

Hints

For those who enjoy vegetables lightly cooked with a natural, fresh flavour, this is a dish that is good on its own, or may be served as an accompaniment to grilled chicken or meats. Topped with grated cheese, it is a meal in itself for a light lunch or supper.

Source:

New Idea P. 64 – 9/6/79

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Pumpkin, Chickpea and Zucchini Burger

Vegetarian Pumpkin, Chickpea and Zucchini Burger on Pide

Pumpkin, Chickpea and Zucchini Burger on Pide

Pumpkin, Chickpea and Zucchini Burger Recipe

Another in our series of Vegetable Burgers, we have quite a collection now. So if by any chance you are looking for a Vegetarian Burger for either yourself or someone else please have a look at our archives. This recipe has a lot of ingredients, however no more than the other recipes that I have posted. The beauty of this one is that it comes in a Turkish Pide. This recipe can be made up for the family dinner or come in handy when entertaining. These days you need to offer something Vegetarian and Gluten Free so this one fits the bill. Healthy, quick and some  interesting flavour is just what you need when cooking. Enjoy!

Serves 4

Ingredients

600g butternut pumpkin, deseeded, peeled, coarsely chopped
1 x 400g can chickpeas, rinsed, drained
1 large (about 180g) green zucchini, coarsely grated
1 egg, lightly whisked
2 tablespoons flour
1 ½ teaspoons sweet paprika
1 teaspoon ground cumin
Salt and freshly ground black pepper
1 tablespoon olive oil

1 x 450g loaf Turkish Pide
1 x 200g container natural yoghurt
2 tablespoons continental parsley leaves

Method

Cook pumpkin in a saucepan of boiling water for 10 minutes or until tender. Refresh under cold water. Drain. Place in a bowl with chickpeas and mash. Add zucchini, egg, flour, 1 teaspoon paprika, and cumin. Season with salt and pepper. Stir until combined.

Heat oil in a non-stick frying pan over medium-high heat. Spoon pumpkin mixture into pan to make four 8cm patties. Cook for 4 minutes each side or until brown and cooked through.

Combine yoghurt and remaining paprika in a bowl.

Split pide and cut into 4. Toast and place on plates. Top with a pumpkin patty and paprika yoghurt. Sprinkle with parsley.

Hints

Can be placed in a wrap, bun or simply served on a plate with salad
Reheat and eat the next day
Great for barbecues
Take to work for lunch
Place patties in the refrigerator to firm up before cooking
Cook inside rings if mixture appears too soggy

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Zucchini Slice

Zucchini Slice

Zucchini Slice

This is an old recipe …and has been around for so many years that most would have this recipe in their collection. Due to the recipes’ popularity there are also many variations. This recipe is a family favourite of ours.

Ingredients

  • 5 eggs beaten
  • 1 cup of self-raising flour
  • 1/2 cup of vegetable oil
  • 1 pinch of salt
  • 1 cup of grated zucchini (squeeze excess water out)
  • 1 cup of grated carrot
  • 3 rashers of bacon
  • 1 cup of grated cheese
  • 1 onion finely chopped

Method

Mix all of the ingredients together
Pour into a round or rectangle dish, lined with baking paper
Put into a pre-heated oven 180º C for 30-40 mins until golden brown
Test with a skewer inserted into the middle, if it comes out clean, it is cooked

Hints

Introduce a range of vegetables
You can use smaller dishes for individual serves
Zucchini Slices are great eaten hot or cold
Ideal for adult and children’s lunch boxes
Can be made in smaller muffin pans
Ideal for finger food

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