Courgette & Ricotta Slice with Basil Pesto

A high protein, courgette and ricotta slice using a variety of new season courgettes and flowers. It’s pretty enough to be served at your next Sunday brunch, yet simple enough to be had as a mid week meal. Pair it with a simple side sal and you have yourself a delicious and very aesthetic plate of food.

Lunch

Dinner

Quick Sticks

Serves 3

Prep Time 5 Mins

Cook Time 20 Mins

Method

1
Preheat the oven to 200 c celsius and line a medium shallow pie dish with greaseproof paper. Layer the slices of courgettes across the bottom of the dish.
2
Make the pesto - add the basil, parsley, half of the olive oil, salt, pepper, garlic, and lemon juice in a food processor. Pulse briefly until you form a paste (not a puree). Spoon into a mixing bowl and set aside. Add the pine nuts to the food processor and pulse for a few seconds until you reach a crumb-like consistency. Add to the pesto mixture. Finally, add the remaining olive oil, parmesan and lemon zest into the pesto mixture and stir using a spatula. Set aside.
3
In a large bowl, combine the eggs, ricotta, dill, salt and pepper. Whisk until well combined and free of lumps. Pour into the prepared pie dish, ensuring the courgette slices are fully covered. Decorate with the zucchini flowers and generous dollops of pesto, then transfer into the oven to bake for approximately 20 minutes or until golden and a skewer when inserted into the centre comes out clean. Allow to cool slightly in the dish, before slicing and serving with a simple side salad.

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