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Ricotta zucchini parcels with roasted tomato sauce





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Ingredientes para

Ricotta zucchini parcels with roasted tomato sauce

  • 1 red onion, cut into wedges
  • 1 red capsicum, seeded, thinly sliced
  • 1 garlic clove, crushed
  • 400g can cherry tomatoes
  • 350g mixed medley tomatoes, halved
  • 1/2 cup (60g) pitted mixed olives
  • 500g ricotta
  • 100g goat’s cheese, crumbled
  • 1 tsp finely grated lemon rind
  • 2 large zucchini, peeled into ribbons
  • 1 tbs olive oil
  • Como se hace la

    Ricotta zucchini parcels with roasted tomato sauce

    Dificultad: Easy


    • Step 1
      Preheat oven to 200°C. Heat a large non-stick frying pan over medium heat. Add onion, capsicum and garlic and cook, stirring, for 5 mins or until the onion softens. Add the cherry tomatoes and halved tomato and cook for 2 mins or until heated through. Transfer to a large baking dish. Sprinkle with the olives.
    • Step 2
      Meanwhile, combine the ricotta, goat’s cheese and lemon rind in a medium bowl. Season. Divide the ricotta mixture into 8 even portions.
    • Step 3
      Arrange 2 zucchini ribbons on a clean work surface. Arrange 2 more zucchini ribbons on top, at a 90° angle, to make a cross shape. Arrange 1 portion of the ricotta mixture in the centre. Bring the ends of the zucchini over to cover ricotta mixture. Place the zucchini parcel, seam-side down, over the tomato mixture in the dish. Repeat, in batches, with the remaining zucchini and ricotta mixture. Drizzle with the oil. Season.
    • Step 4
      Bake for 20 mins or until the zucchini parcels are golden brown and heated through.


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