Zucchini with herb ricotta and tomato salsa
- 4 medium zucchini
- 50g feta cheese
- 150g fresh ricotta cheese
- 3 tbsp mixed fresh herbs
- 3 tbsp extra virgin olive oil
- 1 tbsp lemon juice
- Half garlic clove, finely grated
- Sea salt and black pepper
- 2 ripe tomatoes
- 1 tbsp thyme sprigs
Italians will stuff any vegetable if it stands still. Light ricotta and herbs really suit the buttery, warm-weather nature of summer zucchini.
Method
Lightly scrub the zucchini under cold running water. Cook whole and untrimmed in plenty of salted, simmering water for about six minutes. Drain and cool.
Mash the feta and whisk into the ricotta with two tablespoons of the mixed herbs and one of the olive oil, lemon juice, garlic, salt and pepper. Cut the tomatoes in half, discard seeds and juices and finely chop. Mix with remaining olive oil and herbs, salt and pepper and set aside.
Cut the zucchini in half lengthwise and scoop out seeds with a teaspoon. Place two halves on each plate and top with the herbed ricotta. Spoon over the tomato salsa, scatter with a little extra black pepper and thyme sprigs and serve.
Serves 4
