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Courgette Stuffed with Ricotta, Spinach, and Peas in Tomato Sauce

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1h

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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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1
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.

2
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.

3
Stuff the courgettes

Spoon the ricotta mixture into the courgette halves, dividing it evenly among them.

4
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.

5
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.

6
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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