Vegetable Week - Part 2

By Emma Moore | Posted: Wednesday April 15, 2020

I was getting to the end of some of my vegetables and found I had too many courgettes.

So to save them from waste I did the following:

  • Grated and froze in small separate plastic bags
  • Cupcakes - Zucchini (Courgette) and Chocolate cupcakes
  • Courgette and Leek pie

I just googled a website with star ratings for the cake/cupcakes and halved the recipe to make 12. 

For the pie I called Mrs Moore senior, who has many tried and true recipes. I adapted a silverbeet pie from her.

Courgette Pie
3 eggs
250g grated courgette
1 courgette sliced - roast
leftover frozen spinach
1/2 leek - sliced
1 spring onion - finely sliced
1 - 2 tbsp roughly chopped parsley
200g tub ricotta (frozen leftovers)
3/4 cup grated cheese
1 sheet flaky puff pastry

Pre-heat oven 180°c

1. Line a small lasagne dish with the pastry

2. Roast lightly the sliced courgette - well season

3. In a pan over a med heat - add 1 tbsp butter, lightly fry off grated courgette, leek and spinach until it starts to break down but isn't fully cooked (retains it's bright green colour)

4. Lay the grated cheese on pastry

5. In a bowl add the courgette/leek mix (it is ok if it is still hot), add the ricotta, eggs, spring onion, parsley and the roasted courgettes. Mix until well combined. Season with salt and pepper.

6. Pour over pastry, add some grated cheese if you wish and bake in the oven until golden.

Mrs Moore's recipe used cream cheese instead of ricotta, 450g silverbeet, and 5 eggs. She doesn't put in spring onion or parsley. I had left over leek, ricotta and about 4 tbsp frozen spinach and used the courgette instead. 

The good thing about this type of recipe is you can usually substitute ingredients for ones you do have or when you have leftovers in the freezer that you don't want to go to waste.

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