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Zucchini with ricotta and tomato coulis

Servings 2

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
US Customary - Metric

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.