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Cheesy Baked Courgettes


4 courgettes, halved lengthways
250g tub ricotta
zest of 1 lemon
1 chilli, deseeded and finely chopped
handful chopped herbs, such as mint, basil and parsley
4 tbsp dried breadcrumbs

1. Heat oven to 20 degrees. Use a teaspoon to scoop the seeds from the middle of each courgette half, then place them in a large baking tray.
2. Mix together the ricotta, zest, chilli and herbs, and season with salt and pepper. Pile the stuffing into the courgettes and top with the breadcrumbs, bake for 35 minutes until the courgettes are tender and the topping is golden and crisp.

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