Ricotta Zucchini Parcels With Roasted Tomato Sauce

INGREDIENTS

• 1 red onion, cut into wedges
• 1 red capsicum, seeded, thinly sliced
• 1 garlic clove, crushed
• 400g can cherry tomatoes
• 350g mixed medley tomatoes, halved
• 1/2 cup (60g) pitted mixed olives
• 500g ricotta
• 100g goat’s cheese, crumbled
• 1 tsp finely grated lemon rind
• 2 large zucchini, peeled into ribbons
• 1 tbs olive oil

METHOD

1. Preheat oven to 200°C. Heat a large non-stick frying pan over medium heat. Add onion, capsicum and garlic and cook, stirring, for 5 mins or until the onion softens. Add the cherry tomatoes and halved tomato and cook for 2 mins or until heated through. Transfer to a large baking dish. Sprinkle with the olives.
2. Meanwhile, combine the ricotta, goat’s cheese and lemon rind in a medium bowl. Season. Divide the ricotta mixture into 8 even portions.
3. Arrange 2 zucchini ribbons on a clean work surface. Arrange 2 more zucchini ribbons on top, at a 90° angle, to make a cross shape. Arrange 1 portion of the ricotta mixture in the center. Bring the ends of the zucchini over to cover ricotta mixture. Place the zucchini parcel, seam-side down, over the tomato mixture in the dish. Repeat, in batches, with the remaining zucchini and ricotta mixture. Drizzle with the oil. Season.
4. Bake for 20 mins or until the zucchini parcels are golden brown and heated through.