March 18, 2018


  • 8 medium zucchini, sliced into 1/16-inch ribbons
  • Extra virgin olive oil, for brushing, plus 2 tablespoons extra
  • Sea salt and black pepper
  • 1 onion, chopped
  • 2 cloves garlic, crushed
  • 2 tablespoons chopped oregano
  • 1 bunch kale (500 grams), trimmed and blanched
  • 1 bunch spinach (375 grams), trimmed and blanched
  • 2 1/4 cups (540 grams) fresh ricotta
  • 1 tablespoon finely grated lemon rind
  • 1 cup flat-leaf parsley, finely chopped
  • 3/4 cup (75 grams) grated mozzarella
  • 3/4 cup (60 grams) finely grated Parmesan
  • Baby (micro) salad mix (optional), to serve


  • Preheat oven to 425°F (220°C). Place the zucchini in a single layer on baking trays lined with non-stick baking paper. Brush both sides of the ribbons with oil and sprinkle with salt.
  • Roast for 12 to 14 minutes or until golden. Heat the extra oil in a medium non-stick frying pan over medium heat.
  • Add the onion, garlic and oregano and cook for 4 to 5 minutes or until softened.
  • Allow to cool. Place the kale and spinach in paper towel or a clean tea towel and squeeze to remove any excess liquid.
  • Roughly chop, add to the onion mixture and stir to combine.
  • Place the ricotta, lemon rind, parsley, salt and pepper in a bowl and mix to combine. Line the base of a greased 9×9-inch baking dish with one-third of the roasted zucchini.
  • Top with half the ricotta mixture and half the kale mixture.
  • Sprinkle with one-third of the mozzarella and Parmesan.
  • Top with half the remaining zucchini, and the remaining ricotta and kale mixtures.
  • Sprinkle with half the remaining mozzarella and Parmesan.
  • Top with the remaining zucchini and sprinkle with the remaining mozzarella and Parmesan.
  • Bake for 10 to 15 minutes or until crisp and golden.
  • Slice and serve with the baby salad mix.

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