Spinach, pine nut and ricotta stuffed courgette bake
(at time of publication)
- 4 large courgetteszucchini, summer squashX, halved lengthways
- 2 spring onions, trimmed, thinly sliced
- 2 cloves garlic, finely chopped
- 8 cups baby spinach
- black pepper
- 1 cup ricotta
- ¼ cup toasted pine nuts
- 2 cups tomato passata
- 4 slices crusty wholegrain sourdough, to serve
- 4 cups mixed salad leaves, to serve
- 2 tablespoons vinaigrette (made with 1 part olive oil to 2 parts balsamic vinegar)
1 Using a teaspoon, scoop centre flesh from the courgettes, leaving a small border of flesh. Finely chop scooped flesh. Set courgette shells aside.
2 Preheat oven to 180°C. Spray a large non-stick frying pan with olive oil and set over a medium heat. Add courgette flesh, spring onions and garlic and cook for 2-3 minutes. Stir in the spinach, toss until wilted. Remove pan from heat and transfer mixture to a bowl. Allow to cool.
3 Into the courgette bowl, add ricotta and pine nuts. Season with pepper. Mix to combine. Spoon ricotta mixture into courgette shells.
4 Into a large, 8-cup capacity baking dish, pour the tomato passata. Arrange stuffed courgettes on passata and spray with oil. Bake for 30-35 minutes, or until courgette is just tender and sauce is bubbling. Serve with crusty sourdough and dressed salad leaves.
Make it gluten free: Serve with gluten-free bread.
Make it vegan: Substitute blended tofu for ricotta or make a vegan ricotta.
Nutrition Info (per serve)
Total fat 23g
–Saturated fat 7g
Dietary fibre 9g
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