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Courgette strudel

Courgette strudel
4.7 11 ratings
Prep. 45 min
Total 1 h 20 min
6 portions
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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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