Grease 6 non-stick muffin cups with Flora pro-activ
Heat remaining Flora pro-activ in a non-stick frying pan. Add the kumara and cook, stirring, 2 - 3 minutes. Add the zucchini and cook stirring for 1 - 2 minutes. Stir in the garlic and cumin and cook for a further 1 - 2 minutes. allow to cool.
Beat the ricotta in a bowl with a hand held mixer until smooth. Add the eggs one at a time, beating well after each addition. Stir in the cooled vegetable mixture.
Spoon mixture evenly into a prepared muffin cups. Place two of the halved tomatoes on each pie, skin side down. Sprinkle with parmesan cheese.
Bake for 25 minutes until well puffed and golden. Cool in the tin for a few minutes before transferring them to a wire cooling rack. The pies will shrink while cooling.
To make the salsa, toss the remaining tomatoes with basil. Serve these warm or cold with the salsa
Tip
Keep these pies cool in a sealed container until ready to eat
Recipe thanks to Flora pro-activ
1 tbsp
Flora pro-activ original
1 cup
kumara, diced
1 cup
zucchini, diced
2 cloves
garlic, chopped
2 tsp
cumin
200 g
ricotta cheese, reduced-fat
3
eggs
6
tomatoes, halved lengthwise
10 g
parmesan cheese, grated
8
tomatoes, chopped
1/2 cup
Basil leaves shredded
Per serve
Energy
724kJ0
Saturated Fat
3.0g
Total Carbohydrate
13g
Sugars
9.8g
Dietary Fibre
4g
Sodium
164mg
Method
Preheat the oven to 180°C.
Grease 6 non-stick muffin cups with Flora pro-activ
Heat remaining Flora pro-activ in a non-stick frying pan. Add the kumara and cook, stirring, 2 - 3 minutes. Add the zucchini and cook stirring for 1 - 2 minutes. Stir in the garlic and cumin and cook for a further 1 - 2 minutes. allow to cool.
Beat the ricotta in a bowl with a hand held mixer until smooth. Add the eggs one at a time, beating well after each addition. Stir in the cooled vegetable mixture.
Spoon mixture evenly into a prepared muffin cups. Place two of the halved tomatoes on each pie, skin side down. Sprinkle with parmesan cheese.
Bake for 25 minutes until well puffed and golden. Cool in the tin for a few minutes before transferring them to a wire cooling rack. The pies will shrink while cooling.
To make the salsa, toss the remaining tomatoes with basil. Serve these warm or cold with the salsa
Tip
Keep these pies cool in a sealed container until ready to eat
Recipe thanks to Flora pro-activ
Method
Preheat the oven to 180°C.
Grease 6 non-stick muffin cups with Flora pro-activ
Heat remaining Flora pro-activ in a non-stick frying pan. Add the kumara and cook, stirring, 2 - 3 minutes. Add the zucchini and cook stirring for 1 - 2 minutes. Stir in the garlic and cumin and cook for a further 1 - 2 minutes. allow to cool.
Beat the ricotta in a bowl with a hand held mixer until smooth. Add the eggs one at a time, beating well after each addition. Stir in the cooled vegetable mixture.
Spoon mixture evenly into a prepared muffin cups. Place two of the halved tomatoes on each pie, skin side down. Sprinkle with parmesan cheese.
Bake for 25 minutes until well puffed and golden. Cool in the tin for a few minutes before transferring them to a wire cooling rack. The pies will shrink while cooling.
To make the salsa, toss the remaining tomatoes with basil. Serve these warm or cold with the salsa
Tip
Keep these pies cool in a sealed container until ready to eat
