Preparation time: 10 mins Cooking time: 25 mins
2 zucchini, coarsely grated
½ tsp fine salt
10g parmesan, finely grated
½ cup plain flour
1 Tbsp chia seeds
½ tsp dried Italian herbs
½ clove garlic, finely grated
Sea-salt flakes and freshly ground black pepper, to season
4 tsp extra virgin olive oil
1/3 cup fresh ricotta
½ cup cherry tomatoes, halved, quartered or sliced
¼ cup basil leaves
balsamic vinegar, to drizzle (optional)
extra olive oil, to drizzle
extra grated parmesan, to serve
1 Put zucchini in a sieve over a bowl and sprinkle with salt. Set aside for 5 minutes. Squeeze with hands to remove excess liquid. Transfer zucchini to a large bowl. Add parmesan, egg, flour, chia, Italian herbs and garlic. Stir well until combined. Season.
2 Heat a large non-stick frying pan over medium-high heat. Add 1 tsp oil, when hot add ¼ of the zucchini batter, spreading to create a disc about 15cm in diameter. Cook for 3 minutes until golden. Carefully flip and cook for a further 3 minutes until golden and cooked through. Transfer to an oven tray, cover with foil and keep warm in a 100ºC oven. Repeat with remaining oil and zucchini batter.
3 Spoon dollops of ricotta onto zucchini bases, scatter with tomatoes and basil. Serve drizzled with balsamic if using, extra oil, and a scattering of extra parmesan.
Turn up the flavor by spreading a little fresh basil pesto or a fresh beetroot dip onto zucchini bases before scattering over the toppings.