Ricotta stuffed zucchini with tomato coulis
Ricotta stuffed zucchini with tomato coulis
These zucchini ‘boats’ are stuffed with a creamy ricotta mix, a lovely light meal on a warm day.
If you’re vegan, use a cashew tofu or similar product to create a creamy filling.
The tomato coulis can be served cold - if you’d like to do that, place it into the fridge to chill while you prep the zucchini boats.
Note, this serves 2, with bread or another accompaniment like pasta or couscous. Scale up for family size serving.
Serves 2 / Gluten free
Ingredients
- Tomato coulis
- 450g (1 pound) tomatoes, roughly chopped
- 2 tablespoons olive oil
- 2 cloves garlic, roughly chopped
- 10 basil leaves, torn
- 1/2 teaspoon red chili (pepper) flakes
- salt and pepper
Zucchini boats
- 2 large zucchini (600g / 21-ounces)
- 1/4 cup chopped chives
- 1 clove garlic, finely chopped
- 350g (12-ounces) ricotta
- 1/2 - 1 teaspoon red chili (pepper) flakes
- salt and black pepper
- chopped chives, to serve
Place the tomato, olive oil, garlic and basil into a small blender and blitz until smooth. Stir in the red chili (pepper) flakes and season well with about 1 teaspoon of salt and lots of black pepper.
Preheat oven to 220˚C / 450˚F.
Halve each zucchini lengthwise. Using a small spoon, hollow out the flesh of each zucchini half, leaving a 1/2 cm (1/4-inch) thickness around the edges to create a boat. Place them cut side up on the baking sheet.
Chop up the zucchini flesh and add them to a bowl, along with the chives, garlic, ricotta, red chili (pepper) flakes and season well with 1 1/2 teaspoons of salt and lots of black pepper.
Spoon the ricotta mix into the zucchini boats, filling them up in a mound. Drizzle with olive oil and place into the oven. Roast until the zucchini is just tender and the tops are lightly golden, about 20 - 22 minutes. If you would like a more burnished top, grill for 1-2 minutes, watching it closely so it doesn’t burn.
Spoon some of the tomato coulis onto a deep, rimmed plate or shallow bowl. Place the zucchini boats on top, drizzle with olive oil, season lightly with salt and pepper and scatter with chives.