Ingredients Jump to Instructions ↓

  1. 1 (23cm) unbaked pastry case

  2. 1 tablespoon olive oil

  3. 500g courgette, thinly sliced

  4. 175g grated mozzarella cheese

  5. 250g ricotta cheese

  6. 120ml single cream

  7. 3 eggs, lightly beaten

  8. 3/4 teaspoon salt

  9. 1/2 teaspoon dried oregano

  10. 2 tablespoons chopped fresh basil freshly ground black pepper to taste paprika

Instructions Jump to Ingredients ↑

  1. Prick bottom of pastry with a fork. Bake at 220 C for 7 minutes. Reduce heat to 180 C / Gas 4.

  2. In a frying pan, saute courgette in olive oil until tender; drain. Place half the courgette in the pastry case. Sprinkle with mozzarella cheese.

  3. In a bowl, combine ricotta cheese, cream, eggs, salt, oregano, basil and pepper. Pour into pastry case. Arrange remaining courgette slices over top. Sprinkle with paprika. Bake for 45 minutes or until a knife inserted in the centre comes out clean.


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