Loaded with veggies, these Ricotta, zucchini parcels with roasted tomato sauce makes for a fabulously tasty meat-free meal.
Serves44
Cook time30 mins30 minutes
Prep time15 mins15 minutes
Ingredients
1 red onion, cut into wedges
1 red capsicum, seeded, thinly sliced
1 garlic clove, crushed
400g can cherry tomatoes
350g mixed medley tomatoes, halved
½ cup (60g) pitted mixed olives
500g ricotta
100g goat’s cheese, crumbled
1 tsp finely grated lemon rind
2 large zucchini, peeled into ribbons
1 tbs olive oil
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Preheat oven to 200°C. Heat a large non-stick frying pan over medium heat. Add onion, capsicum and garlic and cook, stirring, for 5 mins or until the onion softens. Add the cherry tomatoes and halved tomato and cook for 2 mins or until heated through. Transfer to a large baking dish. Sprinkle with the olives.
Step 2
Meanwhile, combine the ricotta, goat’s cheese and lemon rind in a medium bowl. Season. Divide the ricotta mixture into 8 even portions.
Step 3
Arrange 2 zucchini ribbons on a clean work surface. Arrange 2 more zucchini ribbons on top, at a 90° angle, to make a cross shape. Arrange 1 portion of the ricotta mixture in the centre. Bring the ends of the zucchini over to cover ricotta mixture. Place the zucchini parcel, seam-side down, over the tomato mixture in the dish. Repeat, in batches, with the remaining zucchini and ricotta mixture. Drizzle with the oil. Season.
Step 4
Bake for 20 mins or until the zucchini parcels are golden brown and heated through.
