Based on the idea of a lasagne construction, the zucchini strips replace pasta layers and a herby ricotta mix combined with pumpkin is used instead of a traditional béchamel sauce. Roast tomatoes and peppers add moisture, colour and a sweet flavour element. Eat warm or cold with a green salad.

serves 6-8

6 medium zucchini, sliced lengthways into 3-4mm wide strips

½ cup extra virgin olive oil

sea salt

black pepper

500g cherry tomatoes left whole, or roma tomatoes, quartered

1 large red bullhorn pepper, seeds removed and cut into 2cm pieces

4 garlic cloves, peeled

250g ricotta

1 egg, lightly beaten

½ bunch flat-leaf parsley, leaves plucked, chopped

½ bunch basil, leaves plucked, chopped

450g pumpkin, peeled and seeds removed, flesh coarsely grated

200g mozzarella, sliced

Pre-heat oven to 190°C (170°C fan-forced).  

Line two baking trays with baking paper.  Drizzle a tablespoon of olive oil over each lined tray and spread the zucchini strips in a single layer over the oiled paper. Drizzle or brush over another two tablespoons olive oil to coat the strips. Roast for 20 minutes until lightly golden around edges. Remove from the oven.

At the same time place the tomatoes, bullhorn pepper and garlic in base of a deep-sided baking dish about 20 x 30 cm. Drizzle over two tablespoons of olive oil and toss to coat in oil. Sprinkle over ½ teaspoon sea salt. Roast for 20 minutes. Remove from the oven.

While roasting the zucchini and tomatoes, prepare the ricotta mix. Using a fork mix the ricotta and egg in a bowl to combine. Stir in the herbs and pumpkin to combine well. Season with salt and a generous grinding of pepper.

To layer the vegetables, spread the tomatoes evenly over the base of the baking dish.  Arrange a third of the zucchini strips, side-by-side over the tomatoes. Then spread half of the ricotta-pumpkin mixture over the zucchini layer. Repeat the layering process with a third of zucchini, remaining ricotta and finish with a layer of zucchini. Arrange the mozzarella over the top. Bake for 40 minutes, until top is golden.

Slice into desired portion size. Serve with green salad.

Recipe by Fiona Hammond, March 2022