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Prep Time: 20 Minutes Cook Time: 45 Minutes |
Ready In: 65 Minutes Servings: 6 |
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Notebook Magazine Ingredients:
4 zucchini, thinly sliced into rounds |
1/4 cup olive oil |
2 leeks, white part only, finely chopped |
250 g greek feta, crumbled |
250 g ricotta cheese |
1/4 cup plain flour |
1/2 cup chopped fresh dill |
3/4 cup chopped fresh mint |
8 eggs, lightly beaten |
200 g prosciutto |
Directions:
1. Place zucchini in a bowl. Scatter with 1tsp salt and toss to combine then set aside for 30 minutes. Rinse under running water, then drain well and pat completely dry with paper towels.
2. Meanwhile heat oil in a small frying pan over medium heat. Add leeks and cook, stirring occasionally, for 8 minutes or until very soft. Set aside to cool then transfer to a bowl. Add zucchini, feta, ricotta, flour, herbs and eggs to bowl. Season to taste with salt and pepper and stir until well combined.
3. Preheat oven to 180°C Grease a 22cm springform tin. Line base and sides with prosciutto slices, allowing prosciutto to overhang sides by 5cm. Pour in zucchini mixture then fold prosciutto over top, scrunching it slightly around edge of tin. Place tin on an oven tray and bake for 45 minutes or until pie is firm to the touch. Cool in tin for 20 minutes before releasing from tin. Serve slices warm or at room temperature.
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