Spinach, pine nut and ricotta stuffed courgette bake
Nutrition Info.(per serve)
4 large courgetteszucchini, summer squashX, halved lengthways
2 spring onions, trimmed, thinly sliced
2 cloves garlic, finely chopped
8 cups baby spinach
1 cup ricotta
¼ cup toasted pine nuts
2 cups tomato passata
4 slices crusty wholegrain sourdough, to serve
4 cups mixed salad leaves, to serve
2 tablespoons vinaigrette (made with 1 part olive oil to 2 parts balsamic vinegar)
Total fat 23g
Saturated fat 7g
Dietary fibre 9g
1 Using a teaspoon, scoop centre flesh from the courgettes, leaving a small border of flesh. Finely chop scooped flesh. Set courgette shells aside.
2 Preheat oven to 180°C. Spray a large non-stick frying pan with olive oil and set over a medium heat. Add courgette flesh, spring onions and garlic and cook for 2-3 minutes. Stir in the spinach, toss until wilted. Remove pan from heat and transfer mixture to a bowl. Allow to cool.
3 Into the courgette bowl, add ricotta and pine nuts. Season with pepper. Mix to combine. Spoon ricotta mixture into courgette shells.
4 Into a large, 8-cup capacity baking dish, pour the tomato passata. Arrange stuffed courgettes on passata and spray with oil. Bake for 30-35 minutes, or until courgette is just tender and sauce is bubbling. Serve with crusty sourdough and dressed salad leaves.
Make it gluten free: Serve with gluten-free bread.
Make it vegan: Substitute blended tofu for ricotta or make a vegan ricotta.