Courgette, Tomato And Ricotta Bake
- 500g courgettes
- olive oil
- 5 spring onions
- 750g tomatoes
- a handful of basil leaves
- 250g ricotta
- Set the oven at 180C/gas mark 4. Remove the stalks from the courgettes then slice them down their length into strips as thick as a pound coin. Brush them lightly with olive oil and grill them on both sides until tender. Remove and season with salt and black pepper and, if you wish, a little more oil.
- Chop the spring onions and soften them in a little oil in a shallow pan. Roughly chop the tomatoes, tip them in with the onions, and leave to simmer down to a soft, slushy sauce. Season with black pepper and the basil leaves.
- Layer the tomato sauce and the courgettes in a shallow baking dish, crumbling in the ricotta as you go. Trickle with olive oil and bake till the tomato sauce is bubbling.
- Source: http://www.theguardian.com/lifeandstyle/2009/aug/16/nigel-slater-courgette
olive oil, spring onions, tomatoes, basil, ricotta
Taken from www.epicurious.com/recipes/member/views/courgette-tomato-and-ricotta-bake-52541871 (may not work)