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–+ servings

Courgette Bake

Such a beautiful dish! This courgette bake makes a delicious meal. The courgette rolls are stuffed with a creamy spinach ricotta filling, topped with cheese, and cooked in tomato sauce.
5 from 1 vote
DieTARY CHOICEEgg-Free Recipes, Gluten-Free Recipes, High Fibre Recipes, Nut-Free Recipes, Soya-Free Recipes, Vegetarian Recipes
Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Course Family Meals
Cuisine Italian
Servings 4 servings
Calories 337 kcal

Equipment

1 mandoline
1 frying pan
1 skillet

Disclaimer: the equipment list above includes affiliate links to products I use and like.

Ingredients
 
 

  • 75 g onion finely chopped
  • 2 Tbsp olive oil
  • 3 garlic cloves grated
  • 250 g spinach roughly chopped
  • 250 g ricotta
  • 1 tsp Italian herbs
  • 350 g tomato sauce
  • 4 to 5 small courgettes (see note 1)
  • 75 g grated extra-mature cheddar divided
  • 1 ½ Tbsp grated parmesan
  • salt and pepper

Instructions
 

  • Fry the onion until soft in olive oil in a large frying pan over medium-high heat.
    75 g onion, 2 Tbsp olive oil
  • Add the garlic and spinach and cook until the spinach is wilted.
    3 garlic cloves, 250 g spinach
  • Mix in the ricotta and Italian herbs. Season to taste with salt and pepper. Set aside.
    250 g ricotta, 1 tsp Italian herbs, salt and pepper
  • Using a sharp knife or mandoline, cut the courgettes into long thin slices. The slices should be thin enough to be rolled up around your finger without breaking. (see note 1)
    4 to 5 small courgettes
  • Place the tomato sauce in an ovenproof dish / skillet of around 26cm / 10 inch diameter.
    350 g tomato sauce
  • Add 50g (1.75oz) of the grated cheddar cheese on top of the tomato sauce.
    75 g grated extra-mature cheddar
  • Roll up the courgette slices around your finger, leaving an inside space of about 1cm (1/2 inch) so you can stuff them with the ricotta filling. Arrange the rolled-up courgettes standing up into the dish or skillet.
  • Stuff each courgette with ricotta mixture.
  • Top with the remaining cheddar (25g / 0.9 oz) and sprinkle the parmesan on top.
    1 ½ Tbsp grated parmesan
  • Bake at 200°C / 400°F for 30 to 40 minutes until the courgettes are soft and the dish is golden and bubbling.

Notes

Note 1:
  • To make it easier to cut the courgettes into thin and even slices, it is best to use small, straight, and evenly-sized courgettes.
  • If the slices are too thick, simply fry them in olive oil for a few minutes to soften them. Then leave the slices to drain and cool down on some kitchen paper towel before rolling them up.

Nutrition

Serving: 1servingCalories: 337kcalCarbohydrates: 18gProtein: 18gFat: 23gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gCholesterol: 52mgSodium: 690mgPotassium: 1247mgFiber: 5gSugar: 9gVitamin A: 7123IUVitamin C: 61mgCalcium: 401mgIron: 4mg

Find this recipe online:

Courgette Bake

https://theflexitarian.co.uk/recipe-items/courgette-bake/