Courgette strudel

Courgette strudel

4.8 13 ratings

Prep. 45 min

Total 1 h 20 min

6 portions

Ingredients

Basil oil

extra virgin olive oil
100 g
fresh basil leaves only
3 sprigs
lemon juice (approx. 1 lemon)
40 g
sea salt
1 pinch
raw sugar
1 tsp

Dough

lemon zest only, no white pith
¼
semolina
60 g
Italian "00" flour (see Tips), plus extra for dusting
90 g
extra virgin olive oil
1 tbsp
egg white
1
water
40 g
sea salt
1 pinch

Filling

Parmesan cheese cut into cubes (3 cm)
50 g
lemon zest only, no white pith
½
fresh flat-leaf parsley leaves only
4 sprigs
fresh basil leaves only
4 sprigs
garlic cloves
2
courgettes cut into pieces (3 cm)
300 g
oil
1 tbsp
ricotta drained well (see Tips)
150 g
egg
1
pine nuts
60 g
pumpkin seeds
60 g
ground nutmeg
1 pinch
sea salt to taste
¼ tsp
ground black pepper to taste
¼ tsp
full cream milk for brushing

Difficulty

easy

Nutrition per 1 portion

Sodium 328.7 mg

Protein 15.1 g

Calories 2150.5 kJ / 512 kcal

Fat 40.7 g

Fibre 3.1 g

Saturated Fat 8.1 g

Carbohydrates 20.8 g

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Also featured in

Vegetarian Kitchen 87 Recipes
Australia and New Zealand

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