Zucchini Ripieni (Filled Courgettes)

Serves: 4

Cost Cutting Eco Friendly

Know your nutrients

Calories

320 -

Fat

20.9g -

Saturates

9.8g -

Sugars

6.5g -

Salt

1.11g -

Protein

15.4g -

Carbs

19.1g -

Fibre

2.9g -

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Gennaro says, "These courgettes combined with ricotta and fresh mint are deliciously light and flavoursome. Serve with a sweet baby tomato, red onion and celery salad for a lovely lunch or dinner at any time. Or you could serve both aubergines and courgettes together especially at larger gatherings. Bertolli with Butter is great for sautéing the vegetables and to make the topping shine as it bakes in the oven."

Zucchini Ripieni (Filled Courgettes) Recipe: Veggie

Ingredients
Method

Ingredients:

4 medium-sized courgettes

50g Bertolli with Butter, plus extra for greasing and doting

1 medium-sized red onion, finely chopped

10 green pitted olives, roughly chopped

2 free-range eggs

80g ricotta

60g grated vegetarian Parmesan-style cheese

40g breadcrumbs

salt and pepper

handful of mint leaves, finely chopped

For the topping:

20 mint leaves, finely chopped

20g breadcrumbs

10g grated vegetarian Parmesan-style cheese

1 x ovenproof dish, lightly greased with Bertolli with Butter

method:

Preheat the oven to 200C.
Slice the courgettes length ways in half. With a small sharp knife, make an incision all around the edge and scoop out the flesh, so you are left with 8 empty courgette shells.
Roughly chop the courgette flesh.
Heat Bertolli with Butter in a large frying pan, add onion and sweat on a medium heat until softened. Add courgette pulp and olives and cook for a further minute or so until the pulp has softened, season with a little salt and pepper. Remove from the heat and leave to cool.
In a bowl, lightly beat the eggs, mix in grated vegetarian Parmesan-style cheese and ricotta. Add mint, breadcrumbs and cooled courgette mixture and mix until all well incorporated.
Fill courgette shells with the mixture. Tip: to make this easy, fill a piping bag with the mixture and pipe the filling into the courgette shells. Place the filled courgettes in a greased ovenproof dish. Combine the topping ingredients and sprinkle over the top of the filled courgettes followed by tiny knobs of Bertolli with Butter. Cover with foil and bake in the oven for 30 minutes, removing the foil 5 minutes before the end of cooking time.
Remove from the oven and leave to rest for a couple of minutes before serving.

Print Recipe www.bertolli.co.uk