Italian baked zucchini
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Time to make:
55 mins (Hands-on time: 10 mins, Cooking time: 45 mins)
$4.60 per serve
(at time of publication)
Full ingredients list:
4 medium zucchini
250g reduced-fat ricotta
1/2 cup grated parmesan
1 bunch flat-leaf parsley, finely chopped
zest of 1 lemon
2 teaspoons crushed garlic
1/2 cup pitted kalamata olives, halved
700g jar passata
4 cups green salad, to serve
4 slices crusty sourdough or wholegrain bread, to serve
Nutritional information (per serve)
Instructions and steps:
Step 1 Preheat oven to 190°C. Halve zucchini lengthways and use a teaspoon to scrape seeds into a large mixing bowl. Add ricotta, half of the parmesan, two-thirds of the parsley, lemon zest, garlic and egg to bowl. Beat mixture with a wooden spoon until filling is well combined.
Step 2 Place zucchini, cut sides up and tightly arranged to prevent movement, in a small baking dish. Spoon ricotta filling evenly into zucchini halves (filling can protrude over the tops a little) and scatter with olives. Pour passata carefully over filling to cover and top with remaining parmesan.
Step 3 Bake for 40–45 minutes, or until zucchini is tender when pierced with a knife.
Step 4 Scatter baked zucchini with remaining chopped parsley. Serve immediately with green salad and crusty bread to soak up sauce.
About this recipe
First published: April 2014