Ricotta veggie pies

A delicious and super easy ricotta veggie pie recipe that can be served for lunch or a light meal

SERVES 6
TIME TO MAKE 45 - 1 hour
MEAL TYPE Snack
SERVES 6
TIME TO MAKE 45 - 1 hour
MEAL TYPE Snack

Method

  1. Preheat the oven to 180°C.
  2. Grease 6 non-stick muffin cups with Flora pro-activ
  3. 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.
  4. 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.
  5. Spoon mixture evenly into a prepared muffin cups. Place two of the halved tomatoes on each pie, skin side down. Sprinkle with parmesan cheese.
  6. 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.
  7. 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
  • eggs
  • tomatoes, halved lengthwise
  • 10 g
    parmesan cheese, grated
  • 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

  1. Preheat the oven to 180°C.
  2. Grease 6 non-stick muffin cups with Flora pro-activ
  3. 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.
  4. 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.
  5. Spoon mixture evenly into a prepared muffin cups. Place two of the halved tomatoes on each pie, skin side down. Sprinkle with parmesan cheese.
  6. 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.
  7. 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