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
Method
- Step 1Preheat 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 2Meanwhile, combine the ricotta, goat’s cheese and lemon rind in a medium bowl. Season. Divide the ricotta mixture into 8 even portions.
- Step 3Arrange 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 4Bake for 20 mins or until the zucchini parcels are golden brown and heated through.
Nutrición
