Gratin of stuffed zucchini

Tam West

If your tomato sauce or passata is on the thick side, thin with stock or a little water. Use large zucchini and cut in half lengthwise. Scoop out the seeds.

Ingredients

8 medium	Zucchini (Main)
1 drizzle	Extra virgin olive oil
250 g	Ricotta cheese, good quality (Main)
1 cup	Fresh breadcrumbs
2	Eggs, lightly beaten
1 cup	Grated parmesan cheese (Main)
4 Tbsp	Mixed herbs, chopped, such as flat leaf parsley, chives, thyme, chervil, basil, mint, oregano
4 Tbsp	Pine nuts, toasted
2 cups	Tomato sauce, homemade, or passata di pomodoro (Main)

Directions

1. Heat the oven to 180C.
2. Top and tail the zucchini. Slice the tops of the zucchini lengthwise. Using a teaspoon scoop out the seeds and discard, leaving a deep cavity for the filling.
3. Lightly oil a large gratin dish and place zucchini in it, slightly apart.
4. In a bowl, combine the ricotta, breadcrumbs, eggs, half of the parmesan, the herbs and the pine nuts. Season with salt and pepper. Fill the zucchini well with the ricotta mixture.
5. Pour the tomato sauce around the zucchini (rather than over the top), then sprinkle the remaining parmesan all over. Drizzle with a little extra virgin olive oil.
6. Place in the oven and cook for 20 minutes until the filling is puffed and golden and the zucchini are tender.
7. Serve with barbecued lamb short loin (backstrap) if wanting a meat accompaniment.