Italian Ricotta, Courgette & Herb Bake
Method
Preheat the oven to 190°C.
Place the grated courgette in a clean kitchen towel and squeeze out as much excess moisture as possible.
Heat the olive oil in a small skillet over medium heat. Add the red onion and cook for 3–4 minutes until softened.
Add the garlic and cook for 30 seconds until fragrant, then remove from the heat.
In a large bowl, whisk together the ricotta, eggs, Parmesan, oregano, salt and black pepper.
Fold in the courgette, cooked onion, garlic, basil and parsley.
Spoon the mixture into a lightly greased baking dish and arrange the cherry tomatoes over the top.
Bake for 25–30 minutes, until golden around the edges and set in the centre.
Allow the bake to rest for a few minutes before slicing and serving.
Squeezing the courgette well is important because too much moisture can make the bake watery. For the best texture, let the finished dish rest for 5 minutes before cutting so it sets properly.
Nutrition Facts
Per serving
