Zucchini ricotta flat bread

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Directions

1. 1

   Wash and clean the zucchini, grate roughly and mix with 1/2 teaspoon salt. Coarsely grate cheese

2. 2

   For the dough mix flour and 1 teaspoon salt. Add 160 g butter, 50 g Gouda and 6 tbsp water and knead first with the dough hooks of the hand mixer, then with your hands to a smooth dough. Halve the dough, wrap in foil and chill

3. 3

   Wash lemon hot, grate dry, grate peel thinly. Halve the fruit and squeeze the juice. For the filling, pour the zucchini into a sieve and squeeze the vegetable juice. Heat 2 tablespoons of butter and olive oil in a saucepan. Clean and wash spring onion and cut into fine rings. Peel garlic and chop finely. Fry in hot fat for about 4 minutes until translucent. After about 3 minutes add the zucchini. Season with 2 tsp lemon juice and pepper

4. 4

   Wash basil, shake dry, pluck leaves from the stalks and chop coarsely. Mix ricotta, 100 g Gouda, egg and lemon peel. Season with pepper and basil, except for a little bit for sprinkling. Stir in zucchini pan

5. 5

   Divide both pieces of dough into thirds and roll out round (10-12 cm Ø) on a floured work surface. Spread the filling over the circles, leaving about 2 cm free to the edge. Toss up any excess dough and carefully spread the dough pieces on a baking tray lined with baking paper. Sprinkle with remaining cheese. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 20-30 minutes. Let the dough pieces cool slightly and sprinkle with the remaining basil.

6. 6

   Waiting time approx. 30 minutes

Nutrition Facts

KCAL
640 kcal

CARBS
38 g

FATS
46 g

PROTEINS
20 g