adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Layered vegetable pie recipe
0 Likes
Prep Time:
30 minutes
Cook Time:
125 minutes
Total Time:
155 minutes
Try a show-stopping vegetarian pie with layers of zucchini, pumpkin, and sweet potato for a healthy main dish.
Ingredients:
  • 9.20 gm olive oil
  • 1 large red onion, thinly sliced, plus extra, to serve
  • 375g button mushrooms, sliced
  • 2 zucchini, coarsley grated, squeezed of excess moisture
  • 375g fresh ricotta
  • 2 eggs, lightly whisked
  • 20g (1/4 cup) finely grated parmesan
  • 40.00 ml chopped fresh continental parsley
  • 2 tsp finely grated lemon rind
  • 150g Chopped Kale
  • 600g peeled butternut pumpkin, thinly sliced
  • 6 vine-ripened tomatoes, sliced
  • 300g peeled sweet potato, thinly sliced
  • Watercress leaves, to serve
Instructions:
  • Preheat the oven to 190C/170C fan forced, then lightly grease a 24cm springform pan with oil and line the side with baking paper.
  • In a frying pan over medium heat, sauté onions in oil for 5 minutes until soft. Increase heat to medium-high, add mushrooms and garlic, and cook for 7-8 minutes until liquid evaporates. Let cool.
  • Combine zucchini, ricotta, egg, Parmesan, parsley, and lemon zest in a bowl. Season with your favorite spices.
  • In a large microwave-safe bowl, add kale and cover. Microwave on High for 1 minute or until wilted. Season to taste and set aside.
  • Layer half of the pumpkin slices in the bottom of the pan, slightly overlapping. Follow with half of the kale, half of the ricotta mixture, and half of the tomato. Layer on the sweet potato, slightly overlapping, then add the mushrooms, remaining kale, and pumpkin. Finish with the remaining ricotta mixture and tomato. Cover with foil and place the pan on a baking tray. Bake for 1 hour. Remove the foil and bake for an additional 40-50 minutes, until the pie is tender. Allow it to sit for 20 minutes before serving. Garnish with watercress and extra onion on top.

Similar Recipes