Zucchini filled with ricotta, lemon and herbs
140 g, (4 x 35g slices)
Reduced-fat ricotta cheese
1 cup(s), (240g)
Grated parmesan cheese
¼ cup(s), (20g)
Fresh lemon rind
1 tbs, finely grated
Dried chilli flakes
¼ cup(s), leaves, chopped
¼ cup(s), leaves, chopped, plus extra sprigs to serve
400 g, medley, thinly sliced
½ medium, thinly sliced
1 cup(s), (1 bunch)
- Preheat oven to 180°C or 160°C fan-forced. Line a large baking tray with baking paper. Halve 4 zucchini lengthways. Using a teaspoon, remove flesh from zucchini halves, leaving a 1cm border around the edges. Discard flesh. Brush outside of zucchini shells with half the oil. Place zucchini shells on prepared tray.
- Coarsely grate remaining zucchini. Combine grated zucchini, ricotta, parmesan, rind, juice, chilli and half both the basil and mint in a medium bowl. Season with salt and pepper.
- Spoon cheese mixture evenly among zucchini shells. Bake for 30–35 minutes or until zucchini are tender and filling is golden.
- Meanwhile, combine tomatoes, onion, vinegar and remaining oil, basil and mint in a large bowl. Serve zucchini with tomato salad, extra mint sprigs, rocket and bread.