Ricotta and zucchini parcels Zucchini is such a versatile vegetable and a great all-rounder. This ricotta and zucchini dish is delicious and contains a significant amount of water, fibre and electrolytes and is rich in vitamins. Print this recipe Details To prep: 10To cook: 40Serves: 4 Nutrition per servingEnergy: 429kJProtein: 7.69gTotal fat: 5.57gSaturated fat: 2.53gCarbohydrates: 3.36gDietary fiber: 3.39gSodium: 308.58mg Ingredients 4 medium-sized zucchinis Pinch salt Pinch cracked pepper 1/2 cup reduced fat ricotta 1 regular-sized egg 1/4 cup grated parmesan cheese 5 basil leaves finely chopped Punnet (250g) cherry tomatoes Method Slice zucchini into long, thin strips. Lay flat on lined baking paper, drizzle a little olive oil, add salt and pepper and bake in the oven at 200C for 15 minutes until soft. In a bowl add ricotta, egg, some of the parmesan cheese, basil leaves, and stir together. Spray base of oven tray with oil. Add a teaspoon of the mixture into a zucchini slice and gently roll to enclose, like a parcel. Place the zucchini wrapped side down onto a tray. Repeat with remaining zucchini. Cut cherry tomatoes in halves or quarters and arrange over the parcels, flesh side down. Sprinkle the remaining cheese on top. Return to the oven and bake for another 15-20 minutes. Serve hot from the oven.
