Saucy baked courgettes with feta and pine nuts
50 min
Courgettes filled with spinach and ricotta al forno sauce, then topped with feta cheese and pine nuts and baked to a crisp, golden brown. Serve three with couscous for a main course, or serve six as a side dish to lamb, beef or chicken.
14 people made this
Ingredients
Serves: 3
- 3 medium courgettes
- 1 tablespoon olive oil
- 400g jar of Loyd Grossman® Al Forno Tomato, Spinach and Ricotta Sauce
- 2 heaped tablespoons grated feta cheese
- 1 heaped tablespoon pine nuts
Method
Prep:10min ›
Cook:40min ›
Ready in:50min
- Preheat the oven to 180 C / Gas 4.
- Slice the courgettes in half lengthways, remove the seeds and brush with a little olive oil. Place onto a baking tray and bake for 20 minutes
- Remove the courgettes from the oven, place into a shallow ovenproof dish and top each one with sauce, feta cheese and pine nuts. Return to the oven for a further 20 minutes until the topping is crisp and golden brown
Tip
Flaked almonds make a great alternative to pine nuts.
