Courgette, Tomato And Ricotta Bake – a delicious recipe with olive oil, spring onions, tomatoes, basil, ricotta. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Set the oven at 180C/gas mark 4. Remove the stalks from the courgettes then slice them down their length into strips as thick as a pound coin. Brush them lightly with olive oil and grill them on both sides until tender. Remove and season with salt and black pepper and, if you wish, a little more oil.
2
Chop the spring onions and soften them in a little oil in a shallow pan. Roughly chop the tomatoes, tip them in with the onions, and leave to simmer down to a soft, slushy sauce. Season with black pepper and the basil leaves.
3
Layer the tomato sauce and the courgettes in a shallow baking dish, crumbling in the ricotta as you go. Trickle with olive oil and bake till the tomato sauce is bubbling.
