Zucchini pasta bake

Murdoch Recipe Article Lead - narrow
Murdoch Recipe Article Lead - narrow 

A recipe from the Good Food collection.


200 g (7 oz) risoni

40 g (1 1/2 oz) butter

4 spring onions (scallions), thinly sliced

400 g (14 oz) zucchini (courgettes), grated

4 eggs

125 ml (4 fl oz/1/2 cup) pouring (whipping) cream

100 g (3 1/2 oz/heaped 1/3 cup) ricotta cheese 

100 g (3 1/2 oz/ 2/3 cup) grated mozzarella cheese

75 g (2 1/2 oz/3/4 cup) grated parmesan cheese


1. Preheat the oven to 180°C (350°F/Gas 4). Cook the risoni in a large saucepan of rapidly boiling salted water until al dente. Drain well.

2. Meanwhile, melt the butter in a frying pan. Sauté the spring onion for 1 minute, then add the zucchini and cook for a further 4 minutes, or until soft. Remove from the heat and leave to cool slightly.

3. Put the risoni in a bowl and mix in the eggs, cream, ricotta, mozzarella and half the parmesan. Stir in the zucchini mixture and season well.

4. Spoon into four 500 ml (17 fl oz/2 cup) greased ovenproof dishes, but not right up to the brim. Sprinkle with the remaining parmesan and bake for 25-30 minutes, or until firm and golden. Serve hot.