skish
IT

Zucchini and zucchini blossom pie

Crisp phyllo with zucchini and blossoms over a ricotta base.

  • 40 min
  • 1 serving
  • Vegetarian
  • Italian cuisine
Open in the app
Zucchini and zucchini blossom pie

Per serving

Calories
515 kcal
Protein
23.2 g
Carbohydrates
39.9 g
Fat
29.5 g

Values computed from the ingredients with USDA FoodData Central and the CREA tables.

Ingredients

For 1 serving

  • Phyllo dough3
  • Zucchini200 g
  • Zucchini flowers6
  • Ricotta80 g
  • Eggs1
  • Parmigiano Reggiano10 g
  • Extra virgin olive oil2 teaspoons
  • Mint2 g
  • Saltto taste

Contains: gluten, lactose, eggs,

In season: May – August

Method

  1. Preheat the oven to 180 °C (conventional). Wash and trim the courgettes and slice them into thin rounds. Gently clean the courgette flowers: remove the pistil and the stem and wipe them with a damp cloth rather than washing them.
  2. Heat half the oil in a frying pan over medium-high heat and sauté the courgettes for 4 minutes, until lightly golden but still firm; season lightly with salt.
  3. In a bowl mix the ricotta with the egg, grated Parmigiano Reggiano, chopped mint and a pinch of salt.
  4. Brush the filo sheets with the remaining oil and line a small tin with them, staggered. Spread the ricotta cream and arrange the courgettes and the opened flowers on top like the spokes of a wheel.
  5. Bake at 180 °C for 22 minutes, until the filo is golden and the filling set.

This recipe, sized for you

In skish every dish is scaled to your calories and goes straight onto your shopping list.

Download on the App StoreGet it on Google Play