Baked Ricotta Stuffed Courgettes (Zucchini)

This is a lovely summer dish and is very light in taste.  I loved the combination of lemon and slight of hint of chilli.   It’s a lovely light dish with a salad or as a starter and a great way to perk up a courgette (zucchini).

You could use the scoope out courgette (zucchini) for a fritta too! Two meals for the price of one courgette..or a couple of them…..woohoo!


4 courgettes (zucchini)

250g tub ricotta

Zest of one lemon

1 red chilli, finely chopped

2-3 tblspns fresh herbs (your

3-4 tlbspns Parmesan cheese, grated

salt & pepper


  • Preheat the oven to 200C/400F degrees.
  • Cut the courgettes (zucchini) in half and scoop out the seeds/flesh with a teaspoon.
  • Mix the ricotta, lemon zest, chilli and fresh herbs together.  Season to taste.
  • Stuff the courgettes with the ricotta mixture and sprinkle the Parmesan cheese over the top.
  • Bake in the oven for 35 minutes.
  • Eat and enjoy!

About these ads

One thought on “Baked Ricotta Stuffed Courgettes (Zucchini)

Love to hear your comments on this!

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s