Courgette Zucchini And Ricotta Phyllo Parcels Recipes

ZUCCHINI AND RICOTTA CASSEROLE

Steps:

• Preheat oven to 450 degrees F (230 degrees C).
• Mix zucchini, garlic, mint, olive oil, smoked paprika, and salt in a large bowl until zucchini is evenly coated; transfer to a baking dish.
• Drop dollops of ricotta cheese atop zucchini mixture. Season with cayenne pepper.
• Bake in the preheated oven until zucchini is tender and cheese is browned, about 30 minutes.

COURGETTE & RICOTTA PASTA

Steps:

• Heat the oil in a large frying pan. Cook the shallot and courgettes for 8 mins until softened. When they are just beginning to colour, add the garlic and cook for 2 mins more.
• Cook the pasta following pack instructions. Drain, reserving a little of the water. Tip the pasta into the courgette pan with the basil, lemon zest, Parmesan and pine nuts. Season, dot over the ricotta and mix gently so that you don't break it up too much. Serve sprinkled with extra Parmesan, if you like.

COURGETTE (ZUCCHINI) AND RICOTTA PHYLLO PARCELS

Steps:

• Preheat the oven to 200°C/gas 6.
• Finely grate the courgettes and place in a sieve over a bowl. Carefully squeeze out any excess water.
• Place the courgettes in a large bowl with the mint, ricotta cheese, eggs and lemon juice.
• Mix thoroughly and season with salt and pepper.
• Cut the phyllo pastry into large squares. Brush each sheet with butter and layer 4 sheets together.
• Spoon a little of the courgette mix into the centre of each phyllo square. Pull up each corner to form a parcel, twisting slightly to secure.
• Place on a baking sheet, brush with melted butter, and cook for 20 minutes until golden and crispy.
• Serve hot or cold with rocket salad. If serving cold, allow to cool completely before covering, otherwise they will soften.

RICOTTA AND ZUCCHINI CANNELLONI

Steps:

• Preheat oven to 180°C (350°F).
• Place the peas in a colander and rinse them under hot running water to thaw. Drain well and place in a big bowl. Using a fork or potato masher, roughly mash the peas. Crack the eggs on top and add the ricotta, spinach, mint, lemon rind, salt and pepper. Mix well with a spatula.
• Place 1 heaped tablespoon of the pea mixture at one end of each slice of zucchini. Roll up the slices to enclose the filling.
• Pour the puree into a 22cm x 30cm (2-litre-capacity) baking dish. Nestle the zucchini rolls into the dish so they fit snugly. Sprinkle with the mozzarella and bake for 30 minutes or until golden and cooked through. Wear your oven gloves to take the dish from the oven and allow to cool a little, before spooning onto serving plates.

COURGETTE & RICOTTA FRITTERS WITH POACHED EGGS & HARISSA YOGURT

Steps:

• Line a bowl with a clean cloth and add the courgette with a pinch of salt. Set aside for 30 mins, then use the cloth to squeeze out the excess liquid. Tip the courgette into a bowl with the ricotta, lemon zest, eggs and parmesan, then stir to combine. Fold in the flour and some seasoning.
• Stir the yogurt and harissa together in a small bowl and season with a pinch of salt. Set aside.
• Heat the oven to 180C/160C fan/gas 4. Heat the oil in a non-stick frying pan and spoon in six mounds of the courgette mixture. Cook over a medium heat for 3-4 mins each side until golden brown. Transfer to a baking sheet and bake for 10 mins.
• Meanwhile, heat your grill to high, then cook the pancetta, if using, for 2-3 mins on each side until crisp.
• Bring a pan of water to the boil. Drizzle a little of the vinegar into a ramekin and crack an egg into it. Swirl the water in the pan with a wooden spoon to create a whirlpool in the middle, then gently tip the egg into it and simmer for 3 mins. Repeat with the second egg. Serve three fritters stacked on each plate, topped with an egg and three slices of pancetta, alongside a dollop of the harissa yogurt, then scatter over the herbs.

COURGETTES WITH MINT & RICOTTA

Steps:

• Heat a large, heavy non-stick frying pan or cast-iron skillet over a medium heat. Heat 1 tbsp of the oil and 1 tsp butter together and add half the courgettes in one layer. Cook for 2 mins, then turn the heat down to medium-low and cook for 5 more mins untouched, until the underside has a nice colour. Flip the courgettes, then grate over some lemon zest, pour over half the lemon juice and season with salt, pepper and chilli flakes. Cook for a further 5 mins or until very tender. Repeat the process with the remaining slices of courgette.
• Transfer to a platter and top with spoonfuls of ricotta. Drizzle over some extra virgin olive oil and scatter over the mint to serve.

ZUCCHINI RICOTTA BAKE

Steps:

• Preheat oven to 350°. Cut zucchini lengthwise into 1/4-in. slices. Place in a basket over 1 in. of boiling water. Cover and steam until just tender, 5-6 minutes. Drain; pat dry. , In a large bowl, combine ricotta, egg substitute, 3 tablespoons bread crumbs, 3 tablespoons Parmesan, parsley, oregano, basil and pepper; set aside. , Spread a third of the spaghetti sauce in a 13x9-in. baking dish coated with cooking spray. Sprinkle with 2 tablespoons bread crumbs. Cover with half of the zucchini, ricotta mixture and mozzarella. Repeat layers of sauce, zucchini, ricotta mixture and mozzarella. Cover with remaining sauce., Combine remaining crumbs and Parmesan; sprinkle over top. Cover and bake 45 minutes. Uncover; bake until golden brown, 15 minutes longer. Let stand 15 minutes before cutting.

TARTE AUX COURGETTES -- ZUCCHINI, SUMMER SQUASH, AND OLIVE TART

Steps:

• Preheat the oven to 375ºF.
• Brush a rimmed baking sheet with butter.
• Slice the zucchini and summer squash.
• Mix the herbs, garlic and 3 tablespoons of oil together.
• Put the sliced zucchini and summer squash in a bowl, toss with 1 tablespoon of the oil and season with salt and pepper, to taste.
• Work with one sheet of the phyllo dough at a time, and keep the other sheets covered with a damp towel.
• Press one sheet of the phyllo onto the prepared pan and brush it with the melted butter. Repeat with the remaining sheets, brushing each with the butter.
• Spread the herbed oil mixture over the last layer of dough, top with the zucchini and squash and dot with the olives.
• Bake for 25 minutes, or until the edges have just begun to turn brown.
• To serve: Remove the tart from the oven and allow it to cool slightly. Cut into 6 pieces and serve.