This simple yet flavourful recipe features spirals of zucchini ribbons filled with a cheesy caprese mixture of sundried tomatoes, mozzarella, parmesan, fresh herbs and ricotta. Baked to perfection in a creamy egg custard this dish is a traditional crustless quiche, reimagined. Perfect for a lunch or dinner, this dish is a visually stunning vegetable main perfect for any occasion.
Ingredients:
- 2.5g parsley
- 2g dill
- 250g Ricotta
- 1 ball mozzarella
- 200g Sundried tomatoes
- 60g parmesan, grated
- 6 large zucchini
- 5 eggs
- 120ml cream
- Salt and pepper to taste
- Salad and bread, for serving
Method:
- Finely chop the parsley and dill and add to a bowl, with the ricotta, roughly chopped mozzarella and sundried tomatoes.
- Add the grated parmesan and season to taste and mix until combined.
- Rinse, then top and tail your zucchini. Slice the zucchini lengthways into 1 mm thick slices. For best results use a mandolin or a long sharp knife. Ensure they are thin enough to roll up without breaking.
- Butter a baking dish that is suitably sized for your Instant Vortex Versazone.
- Lay a strip pf zucchini onto your chopping board, add a spoonful of the ricotta mixture to one end, then roll the zucchini around the filling to make a squat cigar. Nestle the zucchini rolls side by side in the baking dish. Continue to do this until your oven dish is full.
- Whisk the eggs and cream together, with a generous pinch of salt and pepper, then pour the egg mixture around the stuffed veggie spirals
- Place the dish into your air fryer and close the draw.
- Select Bake and set the time to 40 minutes at 150°C or until the eggs are set and the bake no longer jiggles.
- Serve immediately along with a bright green salad, and some fresh bread.