Zucchini pasta bake

Name: Zucchini pasta bake
Cook time: 1 h
Yield: 4
Ingredients: 200 g (7 oz) risoni; 40 g (1 1/2 oz) butter; 4 spring onions (scallions), thinly sliced; 400 g (14 oz) zucchini (courgettes), grated; 4 eggs; 125 ml (4 fl oz/1/2 cup) pouring (whipping) cream; 100 g (3 1/2 oz/heaped 1/3 cup) ricotta cheese; 100 g (3 1/2 oz/ 2/3 cup) grated mozzarella cheese; 75 g (2 1/2 oz/3/4 cup) grated parmesan cheese

December 14, 2016

Murdoch Recipe Article Lead - narrowSupplied

easyTime:30 mins - 1 hourServes:4

A recipe from the Good Food collection.

Ingredients

200 g (7 oz) risoni
40 g (1 1/2 oz) butter
4 spring onions (scallions), thinly sliced
400 g (14 oz) zucchini (courgettes), grated
4 eggs
125 ml (4 fl oz/1/2 cup) pouring (whipping) cream
100 g (3 1/2 oz/heaped 1/3 cup) ricotta cheese
100 g (3 1/2 oz/ 2/3 cup) grated mozzarella cheese
75 g (2 1/2 oz/3/4 cup) grated parmesan cheese

Method

Step 1
Preheat the oven to 180°C (350°F/Gas 4). Cook the risoni in a large saucepan of rapidly boiling salted water until al dente. Drain well.
Step 2
Meanwhile, melt the butter in a frying pan. Sauté the spring onion for 1 minute, then add the zucchini and cook for a further 4 minutes, or until soft. Remove from the heat and leave to cool slightly.
Step 3
Put the risoni in a bowl and mix in the eggs, cream, ricotta, mozzarella and half the parmesan. Stir in the zucchini mixture and season well.
Step 4
Spoon into four 500 ml (17 fl oz/2 cup) greased ovenproof dishes, but not right up to the brim. Sprinkle with the remaining parmesan and bake for 25-30 minutes, or until firm and golden. Serve hot.