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Zucchini with ricotta and tomato coulis

A wonderful comforting yet light peak summer recipe when zucchini is plentiful. These zucchini 'boats' are stuffed with chive-scented ricotta which are baked until just tender, and served with a fresh tomato coulis.

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Two zucchini halves stuffed with a cheesy filling are served on a white plate over a tomato-based sauce, garnished with chopped green onions and black pepper.

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.

Zucchini with ricotta and tomato coulis

Serves

Ingredients

Tomato coulis

450 g 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)
15 g chopped chives
1 clove garlic, finely chopped
350 g ricotta
1/2 - 1 teaspoon red chili pepper flakes
salt and black pepper
chopped chives, to serve

Instructions

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.