Zucchini stuffed with ricotta, Grana and mint, with roast potatoes

Ingredients

For 1 serving

• Zucchini250 g
• Ricotta100 g
• Grana Padano15 g
• Mintto taste
• Breadcrumbs10 g
• Potatoes150 g
• Extra virgin olive oil10 g
• Saltto taste
• Black pepperto taste

Contains: gluten, lactose,

In season: June – September

Method

1. Preheat a conventional oven to 190 °C and line a baking tray with baking paper.
2. Wash and trim the courgettes and halve them lengthways; scoop out the flesh with a teaspoon, leaving a rim of about 5 mm, to make little boats. Finely chop the flesh.
3. In a bowl mix the chopped flesh with the ricotta, grated Grana Padano, torn mint, salt and black pepper.
4. Fill the courgette boats with the mixture, level it and sprinkle with the breadcrumbs.
5. Peel the potatoes, cut them into roughly 1.5 cm cubes and toss them with the oil and a pinch of salt; spread them on the tray around the courgettes.
6. Bake for 30 minutes, until the courgettes are tender, the filling is golden and the potatoes are crisp; serve hot.