Preparation time is 20minutes
Cook time is 1hours
Total time is 1hours 20minutes
Serve is for 6 people
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Difficulty level: 3 out of 4
9 Ingredients
Number of servings
6
- 250grams sour cream
- 2 green zucchinis, trimmed
- 1/2teaspoons dried chilli flakes
- 1teaspoons dried thyme
- 1/2 cup parmesan, finely grated
- 60grams baby rocket leaves (to serve)
- 150grams fresh ricotta
- 4 eggs
- 2 sheet frozen ready rolled shortcrust pastry, partially thawed
Nutrition per serving
2250kJ / 538Cal
2250 Kilojoules or 538 Calories
26% of daily energy intake*
Protein
16.6grams
Fat
39.3grams
Carbs
31.2grams
Sugars
4.4grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 3
Preheat oven to 200°C. Grease a 34x11x3cm loose base fluted flan pan.
Step 2 of 3
Line pan with pastry, overlapping edges to join. Trim excess. Prick base with a fork. Freeze for 10 minutes. Line pastry with baking paper and baking beads. Bake for 15 minutes or until light golden. Remove paper and beads. Bake for a further 10 minutes or until cooked through.
Step 3 of 3
Whisk eggs, sour cream, ricotta, thyme, chilli and parmesan in a bowl. Season with salt and pepper. Using a vegetable peeler, run blade down length of zucchini forming ribbons. Pour egg mixture into flan pan. Place zucchini ribbons into egg mixture in a decorative pattern. Bake for 35 minutes or until light golden and set. Serve topped with baby rocket leaves.
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