Spinach, pine nut and ricotta zucchini bake
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Time to make:
55 mins (Hands-on time: 20 mins, Cooking time: 35 mins)
$5.05 per serve
(at time of publication)
Full ingredients list:
4 large zucchini, halved lengthways
2 shallots, trimmed, thinly sliced
2 garlic cloves, finely chopped
120g baby spinach
300g reduced-fat fresh ricotta
1/4 cup toasted pine nuts
2 cups tomato passata
4 slices crusty wholegrain sourdough bread, to serve
4 cups mixed salad leaves, to serve
Nutritional information (per serve)
Instructions and steps:
Step 1Using a teaspoon, scoop centre flesh from the zucchini, leaving a small border of flesh. Finely chop zucchini flesh. Set zucchini shells aside.
Step 2Preheat oven to 180°C. Spray a large non-stick frying pan with olive oil and set over a medium heat. Add zucchini, shallots and garlic; cook for 2–3 minutes. Stir in the spinach; toss until wilted. Remove pan from heat; transfer mixture to a bowl. Allow to cool.
Step 3Add ricotta and pine nuts to zucchini mixture. Season with cracked black pepper. Mix until well combined. Spoon ricotta mixture into zucchinis shells.
Step 4Pour the tomato passata into a large 8–cup capacity baking dish. Arrange stuffed zucchini in dish and spray with oil. Bake for 30–35 minutes, or until the zucchini is just tender and sauce is bubbling.
Step 5Serve the zucchini bake with crusty sourdough and mixed salad leaves.
About this recipe
First published: May 2018