Ingredients
- Courgettes 8 medium
- SpinneysFOOD Fine Sea Salt 2 tsp
- SpinneysFOOD Organic Free-Range Eggs 2 large
- SpinneysFOOD Ricotta 350g
- SpinneysFOOD Fresh Mint A handful
- SpinneysFOOD Fresh Parsley A handful
- Lemon 1
- SpinneysFOOD Fine White Pepper 1 tsp
- SpinneysFOOD Chopped Italian Tomatoes 1 x 400g tin
- SpinneysFOOD Mozzarella Cheese 80g
- SpinneysFOOD Fresh Basil To serve
Nutrition (Per serving)
- Calories 261
- Fat 11.4g
- Saturates 5.9g
- Protein 20.6g
- Carbs 24.2g
- Sugars 10.4g
Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated."
Courgette and ricotta involtini bake
Italian 40 Mins Prep · 30 Mins Cook
- Preheat the oven to 180°C, gas mark 4.
- Using a mandolin, thinly slice the courgettes into long slices. Set aside 24 slices. Blitz the remaining slices in a food processor. Sprinkle with 1 teaspoon of salt and mix well. Allow to stand for 5 minutes. Using your hands, squeeze out as much liquid as possible from the blitzed courgettes (reserve the liquid).
- Place the courgettes in a bowl and add the eggs and ricotta then mix well.
- Finely chop the herbs, zest the lemon and add it to the courgette mixture with 1 teaspoon of salt and the white pepper.