Zucchini-Ricotta Kitchen

Name: Zucchini-Ricotta Kitchen
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 6
Ingredients: 2 small zucchini (about 300 g); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 200 g medieval Gouda (piece); 300 g + some flour; 160 g cold butter; 1 Spring onion; 1 Garlic clove; 2 TABLESPOONS good olive oil; 1 TEASPOON Lemon juice; 1 Pot/bunch Basil; 250 g creamy ricotta; 1 Egg (Gr. M); 7-10 Tbsp Cling film; baking paper

AUTHOR
Louis Ramirez

DIFFICULTY
easy

RATING

Delicious and practical: the finger food filled with zucchini can easily be prepared the day before the kitchen party.

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 6

2 small zucchini (about 300 g)
7-10 Tbsp Salt
7-10 Tbsp Pepper
200 g medieval Gouda (piece)
300 g + some flour
160 g cold butter
1 Spring onion
1 Garlic clove
2 TABLESPOONS good olive oil
1 TEASPOON Lemon juice
1 Pot/bunch Basil
250 g creamy ricotta
1 Egg (Gr. M)
7-10 Tbsp Cling film
baking paper

Directions

1
Wash, clean and roughly grate the zucchini. Mix with 1/2 tsp salt and set aside. Grate the Gouda roughly. For the dough mix 300 g flour with 1 teaspoon salt and 50 g Gouda. Add 160 g butter in pieces and 6 tbsp. cold water.
2
Knead first with the dough hooks of the mixer, then with your hands to a smooth dough. Halve the dough, wrap in cling film and chill for approx. 30 minutes.
3
Put the zucchini in a sieve and squeeze out very well. Clean and wash the spring onion and cut into fine rings. Peel garlic and chop finely.
4
Heat the oil in a pot. Steam spring onion and garlic for about 4 minutes. Steam the zucchini halfway through. Season with lemon juice and pepper.
5
Wash the basil and shake dry. Pluck the leaves and chop them roughly. Mix 100 g Gouda, ricotta and egg. Season with pepper and basil. Mix with the zucchini mix.
6
Preheat oven (electric cooker: 200 °C/circulating air: 175 °C/gas: see manufacturer). Line a baking tray with baking paper. Divide the dough halves into thirds and roll out round (approx. 15 cm Ø) on the floured work surface.
7
Place on the tray.
8
Spread the zucchini mix on the dough pieces, leaving a rim of about 2 cm all around. Fold the edges of the dough over the filling. Sprinkle with the rest of the cheese. Bake in a hot oven for 25-30 minutes.