4 large tomatoes, peeled, seeded and chopped
15 ml (1 tbsp) virgin olive oil
150 ml (5 fl oz) 2/3 cup Ricotta cheese
30 ml (2 tbsp) chopped fresh parsley
2.5 ml (1/2 tsp) grated nutmeg
45 ml (3 tbsp) grated Parmesan cheese
1 egg yolk, beaten
4 large courgettes (zucchini), cut in half and scooped out
15 ml (1 tbsp) virgin olive oil
150 ml (5 fl oz) 2/3 cup Ricotta cheese
30 ml (2 tbsp) chopped fresh parsley
2.5 ml (1/2 tsp) grated nutmeg
45 ml (3 tbsp) grated Parmesan cheese
1 egg yolk, beaten
4 large courgettes (zucchini), cut in half and scooped out
method
1. Heat the oil in a pan and cook the tomatoes for 5 minutes until the liquid has reduced and thickened.
2. Set aside. Blend the Ricotta cheese, parsley, nutmeg and Parmesan cheese in a bowl with the beaten egg yolk to a stiff paste.
3. Carefully fill each hollowed out courgette and place in an ovenproof dish.
4. Pour the tomato sauce around the courgettes and cook for 15 minutes at 190°C (375°F) Gas mark 5.
2. Set aside. Blend the Ricotta cheese, parsley, nutmeg and Parmesan cheese in a bowl with the beaten egg yolk to a stiff paste.
3. Carefully fill each hollowed out courgette and place in an ovenproof dish.
4. Pour the tomato sauce around the courgettes and cook for 15 minutes at 190°C (375°F) Gas mark 5.
serving amount
serves 2
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