Sunday Tasmanian - Tassie Living - - WEEKLY PLANNER -

“A new way with fam­ily favourite zuc­chini”


6 zuc­chi­nis, sliced length­ways, 4mm thick 2 tbs ex­tra vir­gin olive oil, plus ex­tra to

driz­zle 250g smoked scamorza (or dried

moz­zarella), sliced 500g ri­cotta ½ cup (35g) fresh bread­crumbs 100g pecorino or parme­san, grated 50g un­salted but­ter Mi­cro pars­ley to serve (op­tional)

Pre­heat oven to 180°C. Heat a char­grill pan over high heat. Brush the zuc­chini with 2 tbs oil. In batches, grill zuc­chini slices on both sides un­til charred. Set aside.

Grease the base of an oven­proof roast­ing dish. Place one layer of grilled zuc­chini, then add some scamorza slices, a few ta­ble­spoons of ri­cotta and a pinch of salt. Re­peat the lay­ers un­til all of the zuc­chini is used.

Sprin­kle the top evenly with the bread­crumbs, pecorino and a pinch of salt. Dot the but­ter over the top and bake for 25 min­utes, or un­til the top is golden brown and crunchy. Serve hot with freshly ground black pep­per. Top with mi­cro herbs and driz­zle with ex­tra oil.

NU­TRI­TION • 34G PRO­TEIN • 27G SAT FAT • 11G CARB • 7G SUG­ARS • 555MG SODIUM • 620 CAL (2595KJ)

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