Meals and Courses

Courgette and Ricotta Bakes

cook 30 mins
Tags: Quick eats
  • butter, for greasing
  • 2 courgettes
  • 100 g (3 1/2 oz) fresh white breadcrumbs
  • 250 g (8 oz) ricotta cheese
  • 75 g (3 oz) Parmesan cheese, grated
  • 2 eggs, beaten
  • 1 garlic clove, crushed
  • handful of chopped basil
  • salt and pepper
  • Lightly grease 8 holes in a large muffin tin. Use a vegetable peeler to make 16 long ribbons of courgette and set aside. Coarsely grate the remainder of the courgettes and squeeze to remove any excess moisture.
  • Mix the grated courgette with the remaining ingredients and season well. Arrange 2 courgette ribbons in a cross shape in each hole of the muffin tin. Spoon in the filling and fold over the overhanging courgette ends.
  • Place in a preheated oven, 190°C (375°F), Gas Mark 5, for 15–20 minutes, or until golden and cooked through. Turn out on to serving plates.
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