Page title and description

Vegetarian mains
Ricotta and basil courgettes
Ingredients
- 2 large courgettes or 3 smaller
- zest and juice of 1 lemon
- 125g ricotta
- 30g pine nuts
- 50g Parmesan
- 30g breadcrumbs
- 20g basil
- nutmeg
- salt and pepper
Method
Prep time:
10 min
PT10M
Cooking time:
15 min
PT15M
-
Step 1
Preheat oven to 200°C/Gas 6. Split the courgettes in half length-ways. Season well, olive oil and 1 tablespoon of the lemon juice. Bake them for 10 minutes. -
Step 2
Meanwhile place the ricotta, pine nuts, Parmesan, half the lemon zest and the breadcrumbs in a bowl and mix together. Tear in the basil leaves. -
Step 3
Remove the courgettes and using the tip of a teaspoon scrap out the softer seedy cores. Chop the flesh you have removed and mix it into the ricotta with some olive oil to loosen. Season well and grate in a little nutmeg to taste. -
Step 4
Spoon the mix evenly back into the hollowed courgettes. Drizzle over some more olive oil and return to the oven for 15 minutes until baked and bubbling.