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.
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.