Gluten Free/ Low Carb/ Vegetarian

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!

INGREDIENTS

4 courgettes (zucchini)

250g tub ricotta

Zest of one lemon

1 red chilli, finely chopped

2-3 tblspns fresh herbs (your choice..mint/parsley/basil)

3-4 tlbspns Parmesan cheese, grated

salt & pepper

METHOD

  • 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!

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2 Comments

  • Reply
    ediblethings
    August 26, 2012 at 9:05 pm

    Another great recipe for dealing with the courgette glut. I think oregano would be nice in this too.

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