Zucchini and ricotta pieces

Ingredients for 6 servings:

• 350 g zucchini
• 300 g flour
• 6 tbsp water
• salt and pepper
• 160 g butter, cold
• 1 lemon(s), organic
• olive oil
• 80 g spring onions
• 2 garlic cloves
• 5 sprigs basil
• 200 g cheese, (Gouda) grated
• 250 g ricotta
• 1 egg(s)
• e.g. feta cheese

Instructions

Working time approx. 50 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 1 hour 15 minutes

Wash and grate the zucchini. Mix with half a teaspoon of salt and set aside. Combine the flour with 1 teaspoon of salt, butter, and 6 tablespoons of water and knead into a dough. Form into 6 equal-sized balls. Wrap them in cling film and refrigerate. Zest the lemon and squeeze out the juice. Squeeze the grated zucchini leaves. Slice the spring onion into rings and finely chop the garlic. Sauté both together in 2 tablespoons of olive oil. After 3 minutes, add the grated zucchini. Sauté for about 3 minutes. Season with 2 tablespoons of lemon juice, salt, and pepper. Chop the basil and mix with the ricotta, 100g Gouda cheese, egg, and lemon zest. Season with salt and pepper. Add the zucchini mixture and mix. Season with lemon juice, if desired. Roll out the dough balls to about 12 cm in diameter. Spread the filling on top, leaving a border of about 2 cm. Fold this edge up. Sprinkle with the remaining Gouda cheese and place on a baking sheet lined with parchment paper. Bake in a preheated oven at 200°C (175°C fan-assisted) for 20-25 minutes. If you like, add feta pieces to the top. This version also tastes delicious.