Zucchini, Black Kale & Ricotta ‘Egg Free’ Pie

When I originally set out to create this recipe I thought to make a savoury slice using a few Zucchini and some Black Kale we had growing in the garden (yes it’s summer and we still have Kale growing in the garden). We had just stopped by the local deli and picked up some fresh Ricotta too and I thought ‘yes!’ a great addition to a savory slice.

As I was preparing the slice I had added a little flour, salt, pepper and olive oil to the finely diced zucchini kale, some onion and laid it into the baking dish, then I topped it with a layer of my ricotta mixture. At this stage, something didn’t seem right, I asked myself whether I had forgotten something… and I certainly did forget something….. a key ingredient… the eggs!! Serves me right for skipping the recipe planning!

Anyway, by this stage, it was too late to backtrack as I couldn’t remove the ingredients from the pan without making a too much of a mess so I just persevered and baked it …without the eggs, in the oven.

My blunder turned into culinary brilliance, and what turned out was a delicious bake that resembled more of a pie as oppose to a slice. but it turned out better than what I had hoped, and I got to save my home-grown eggs for another day! So I guess we can now call it a Zucchini, Black Kale & Ricotta Egg free pie.

Allow 15 minutes resting time before you slice and serve the pie, as it needs time to set. Alternatively, serve it cold. It’s perfect for a picnic lunch.

We added a touch of nutmeg to this recipe (essential when baking ricotta).

This is a very simple recipe with preparation time of 10 minutes with a full 35 minute bake in the oven. It’s a great Vegeterian recipe that also makes for a healthy lunch box!

The recipe makes enough to fill a 20 cm baking tin.

What you will need:

2 large Zucchini

1/2 Onion

Black Kale leaves (or normal Kale leaves if you cannot find Black Kale)

3 tablespoons plain flour

1 tsp ground nutmeg (freshly ground is best)

2 tbs olive oil

Salt & Pepper

1.5 cups semi firm Ricotta

2 tbs Parmesan cheese


Preheat the oven to 180 degrees Celsius.

Finely chop the zucchini and kale into small pieces. I used Thermomix Speed 5 / 10 seconds.


Place in to a separate mixing bowl.

Slice the onion thinly and add to the zucchini kale mix.

Add salt and pepper to season. Set aside for one minute.

Sift in the flour, add the olive oil and half the amount of nutmeg and mix through using a mixing spoon.

In a non stick baking tin (or a tin lined with baking paper and olive oil) layer the zucchini and kale mixture and flatten using a metal spoon.

In a separate bowl, mix the ricotta and remaining nutmeg together. Lay the ricotta over the top of the zucchini/kale mix.

Sprinkle the Parmesan over the top.

Bake in the oven for 30 minutes and until the Parmesan cheese is nicely browned.






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