recipes
Zucchini and ricotta cake
Serves: 8
Ingredients
- 25g butter (President)
- 80ml extra virgin olive oil (Filipo Berio)
- 3 cloves garlic
- 150g baby spinach
- 1 zucchini, grated
- 600g ricotta
- 4 eggs, beaten
- 120g grated Parmesan
- 1 cup fresh breadcrumbs
- 3 tbsp chopped chives
- 3 tbsp chopped parsley
- Handful basil leaves
- Salad leaves and cherry tomatoes for serving
Method
Start this recipe by greasing an 18cm round cake tin with olive oil and place a disc of non-stick paper at the bottom. Place the ricotta cheese in a sieve to allow the excess water to drip out. Start this recipe by heating the butter in a large pan and fry the onion for 2 minutes till soft. Add the spinach and grated zucchini and cook for 2 minutes. Take off the heat and place into a sieve to remove any liquids. Next, place the ricotta cheese and eggs in a bowl and mix together till smooth. Add in all the remaining ingredients and mix together well. Transfer the mixture to the cake tin and bake in the oven at 200`c for approximately 30 minutes. Serve topped with fresh salad leaves and cherry tomatoes
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