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.

    16 people made this

    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

    Prep:10min  ›  Cook:40min  ›  Ready in:50min 

    1. Preheat the oven to 180 C / Gas 4.
    2. 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
    3. 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


    Flaked almonds make a great alternative to pine nuts.

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