Ricotta Zucchini Parcels With Roasted Tomato Sauce Recipe

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.