- 5 very large zucchinis or 12 of the regular size
- 400g baby spinach leaves, washed
- 40ml olive oil
- 1 onion, finely chopped
- 1 clove of garlic, finely chopped
- 1kg ricotta cheese
- 1 egg, beaten
- Salt and freshly ground black pepper
- 400g baby Rosa tomatoes, halved
- 100g parmesan cheese, finely grated
- Olive oil to drizzle
- Fresh basil
Preheat the oven to 180°C. Cut zucchinis lengthwise into thin slices.
Place the slices in a Le Creuset 37/32cm Heritage Rectangular Dish and cover with boiling water. Allow to stand for 20 minutes. Dry on a kitchen towel.
Place the spinach in large bowl and cover with boiling water, leaving to stand until wilted. Drain in a colander and squeeze the excess water out of the leaves. Chop the spinach finely. Heat olive oil in a pan and add onion and garlic. Fry until soft, but not brown. Add the spinach and fry for 1 minute. Place the ricotta in large mixing bowl and add the spinach mixture. Add the egg and mix well. Season with salt and pepper.
Place a single layer of sliced zucchini in the oven dish. Spoon half of the filling over the zucchini layer. Add another layer of zucchini. Spoon the rest of the filling on top.
Sprinkle cheese over and arrange the tomatoes on top. Drizzle with a little olive oil and place into the preheated oven. Bake for 1 hour or until the zucchini is soft. Arrange fresh basil leaves on top.