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.
Nutrition Info (per serve)
Total fat 23g
–Saturated fat 7g
Dietary fibre 9g
Make it gluten free: Serve with gluten-free bread.
Make it vegan: Substitute blended tofu for ricotta or make a vegan ricotta.
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