Linda Vezzoli

Nutritional Therapy

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My mother’s baked courgettes

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This is a great summertime dish, perfect for the hotter days when you crave lighter fooods but still want to get that nourishment in! The recipe is so quick and easy to make and the perfect balance of easy to digest carbohydrates (courgette), protein (ricotta/ tuna/ egg) and fats (olive oil/ cheese/ egg).

INGREDIENTS

  • 3 large courgettes
  • 1 tub of ricotta cheese
  • 50g grated parmesan cheese
  • 1 egg
  • 2-3 TBSP breadcrumbs

METHOD

  • Flash boil the courgettes in boiling water for 5 minutes.
  • Cut the courgettes lengthwise then remove and save the pulp.
  • Blend the courgette pulp with the ricotta, parmesan cheese, egg, salt and pepper to taste. This should be quite a thick cream.
  • Fill the hollowed out courgettes with the cream.
  • Place the courgettes on a well oiled baking tin, drizzle some olive oil on top and the breadcrumbs.
  • Bake at 200C for 10-15 minutes, until the top is browned.

Tuna filling variation:

  • 1 tin of tuna in olive oil, drained
  • 2 TBSP capers
  • 1 egg
  • 40g of grated parmesan cheese
  • 2 anchovy fillets
  • 1 tsp of marjoram
  • 2 onions, finely chopped
  • Flash boil the courgettes in boiling water for 5 minutes.
  • Cut the courgettes lengthwise then remove and save the pulp.
  • Saute the onions in olive oil, then add the chopped courgette pulp.
  • Add tuna and all ingredients except for grated parmesan.
  • Fill out the hollowed courgette halves and place on baking tray, sprinkle grated parmesan on top
  • Bake at 200C for 10-15 minutes.