Courgette filled with Ricotta and marjoram
Stuffed cheesey courgettes have a creamy flesh with a depth of flavour and thin skind that allow heat and flavour to permeate
SERVES
6
PEOPLE
PREP TIME
15
MINUTES
COOKING TIME
30
MINUTES
Ingredients
3 medium courgettes
1 small onion, finely diced
1 garlic clove, minced
400g Ricotta
3 tbsp grated Parmesan, and more for sprinkling on top
zest of ½ lemon
1 medium egg, lightly beaten
salt
pepper
extra virgin olive oil
110g breadcrumbs
3-4 sprigs of marjoram, oregano or thyme
Method
- Preheat the oven to 200°C. Line a baking tray with parchment.
Cut the courgette in half lengthways and scoop out the seeds or pulp with a teaspoon or melon baller. Season with a little sea salt and black pepper. In a medium frying pan, cook the onion and garlic with some olive oil until the onion is soft and lightly golden. Remove from the heat and leave to cool.
In a large bowl, mix together the Ricotta, Parmesan, lemon zest, marjoram and egg. Add the onion and garlic mixture and season to taste with salt and pepper.
Fill the courgette halves with the Ricotta mixture and sprinkle with breadcrumbs and Parmesan.
Place the filled courgette on the baking tray and drizzle with a little extra virgin olive oil. Bake in the oven for 30-35 minutes until the courgette is tender and the tops are nicely browned and melted.
