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Cheesy baked courgettes

Liven up grilled meats or fish with this summery side dish

  • Prep: 10 mins
    Cook: 35 mins
  • Serves 4
  • Easy
  • Serves 4
  • Easy
  • Calories 159
  • Carbohydrates 13
  • Saturated Fat 5
  • Sugar 5
  • Protein 10
  • Fat 8
  • Fibre 2
  • Salt 0.29

Nutrition per serving

  • Calories 159
  • Carbohydrates 13
  • Saturated Fat 5
  • Sugar 5
  • Protein 10
  • Fat 8
  • Fibre 2
  • Salt 0.29

Ingredients

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

Method

  1. Heat oven to 200C/180C fan/gas 6. 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 breadcrumbs. Bake for 35 mins until the courgettes are tender and the topping is golden and crisp.

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