• Sybilla Levenston

Pesto, Ricotta and Zucchini Pillows

Yummy veggie filled pillows that you can sink your teeth into at dinner or the next day for lunch.


Cook Time: 30 mins

Shelf Life: 5 days


Organic Ingredients:

1 Broccoli

2 Zucchini

1 Bunch Basil Leaves

1 Clove Garlic

150 g Ricotta

1/4 Lemon

1/4 Cup Pine Nuts/Sunflower Seeds

1 Cup Parmesan Cheese

3 Tbs Olive Oil


Recipe:

1. Partially steam broccoli until slightly soft.

2. Roast pine nuts and garlic until golden brown.

3. Add broccoli, pine nuts, garlic, parmesan, basil leaves, lemon juice and olive oil into a food processor until a paste.

4. Combine with ricotta in a large bowl.

5. Grate zucchini into long strips. Lay 2 strips side by side and slightly overlap, add another 2 strips in the opposite direction to create a ‘cross’ shape. Add in the pesto/ricotta mix to the centre of the zucchini then fold each of the 4 strips in to create a pillow shape. Place in a baking tray and cook for 15 mins at 180 degrees.


Nutrition Heroes:


Broccoli - A great source of folate which helps the production of healthy red blood cells.

Zucchini - A great source of manganese which regulates blood glucose levels.

Lemon – High in vitamin C to get you through (hopefully) the last few weeks of cold weather.

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Sybilla Levenston

email: billy@billofhealth.com.au

phone : +61 0423 708 809

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