Braised zucchini boats stuffed with ricotta and mint

Ingredients

For 1 serving

• Zucchini300 g
• Part-skim ricotta120 g
• Egg whites30 g
• Grana Padano15 g
• Breadcrumbs10 g
• Mint3 g
• Tomato passata100 g
• Extra virgin olive oil1 teaspoon
• Whole wheat bread40 g
• Saltto taste

Contains: gluten, lactose, eggs,

In season: June – September

Method

1. Wash and trim the courgettes and halve them lengthways; hollow them out with a teaspoon, leaving a 1 cm border, and finely chop the flesh.
2. Grate the Grana Padano and chop the mint. In a bowl mix the flesh with the ricotta, egg whites, Grana, breadcrumbs, mint and a pinch of salt.
3. Fill the courgette boats with the stuffing, levelling it with the spoon, and lightly salt the outside.
4. Pour the passata into a pan with the extra virgin olive oil, half a glass of water and a pinch of salt and arrange the courgettes side by side.
5. Bring to the boil, cover and cook over medium-low heat for 25 minutes, until the courgettes are tender, the filling is set and the sauce has thickened; if it dries out too much add a splash of water.
6. Serve the courgettes with their sauce and the wholemeal bread.