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Hayden Quinn's zucchini Turkish gozleme recipe
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Prep Time:
10 minutes
Cook Time:
25 minutes
Total Time:
35 minutes
Hayden Quinn's zesty Turkish-inspired vegetarian dish is a speedy and flavorful meal.
Ingredients:
  • ¼ cup (60ml) extra virgin olive oil, plus extra to drizzle
  • 650g zucchini, coarsely grated
  • 1 tsp chilli flakes, plus extra to serve
  • 80g spinach leaves, shredded
  • 200g feta, crumbled
  • 100g ricotta
  • 2.50 gm ground cumin
  • 1 egg, lightly beaten
  • 1/2 bunch flat-leaf parsley, leaves chopped
  • Zest of 1 lemon, plus extra lemon wedges to serve
  • 4 large soft wholegrain flour tortillas
  • Yoghurt, to serve
  • Chopped red and green chillies, to serve
  • Micro coriander (or coriander), to serve
Instructions:
  • Wrap the zucchini in muslin or a clean cloth and squeeze out excess liquid. Heat 2 tablespoons of oil in a skillet over medium heat. Add zucchini, garlic, chili flakes, and spinach. Cook for 2-3 minutes until softened. Season to taste and let it cool slightly.
  • Mix together the feta, ricotta, cumin, egg, parsley, and zest in a bowl. Season the mixture and then add the zucchini. Clean the frypan, heat it with 1 tsp oil over medium-high heat. Place one tortilla in the pan, spread a quarter of the filling on one half, fold it in half to enclose. Cook for 3-4 minutes until golden, flip using a spatula, and cook for an additional 2-3 minutes.
  • Continue the process with the rest of the oil, stuffing, and tortillas. Cut the gozleme into slices and enjoy with yogurt, lemon wedges, chili peppers, chili flakes, fresh coriander, and a drizzle of oil.

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