Recipe details
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Courgette Stuffed with Ricotta, Spinach, and Peas in Tomato Sauce
1h
4 servings
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This delightful vegetarian dish features tender courgettes (zucchini) stuffed with a creamy mixture of ricotta cheese, spinach, and peas, then baked in a flavorful tomato sauce. The combination of flavors and textures creates a satisfying and healthy meal that's perfect for a cozy dinner or a special occasion. Serve this dish with crusty bread or a side salad for a complete and balanced meal.
Nutrition Facts
Disclaimer: The nutritional information provided is estimated and may vary based on portion size and preparation.
Facts
Quantity
Fiber
Sugar
6 g
6 g
Allergen Content
Based on your allergy profile, please note the following possible allergens:
Milk
Ingredients
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Steps
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Prepare the courgettes
Preheat the oven to 375°F (190°C). Cut the courgettes in half lengthwise and scoop out the seeds, leaving a 1/4-inch thick shell. Place the courgette halves in a baking dish.
Prepare the filling
Thaw and squeeze out excess water from the frozen spinach. In a bowl, mix the ricotta cheese, spinach, peas, minced garlic, egg, grated Parmesan cheese, salt, and black pepper until well combined.
Stuff the courgettes
Spoon the ricotta mixture into the courgette halves, dividing it evenly among them.
Add the tomato sauce
Pour the tomato sauce into the baking dish around the stuffed courgettes. Drizzle olive oil over the top of the courgettes.
Bake the dish
Cover the baking dish with foil and bake for 25 minutes. Remove the foil and continue baking for an additional 5-10 minutes, or until the courgettes are tender and the filling is heated through.
Garnish and serve
Remove the baking dish from the oven. Chop the fresh basil leaves and sprinkle them over the top of the stuffed courgettes. Serve hot.
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