Ingredients

  • Courgettes 8 medium
  • SpinneysFOOD Fine Sea Salt 2 tsp
  • SpinneysFOOD Organic Free-Range Eggs 2 large
  • SpinneysFOOD Ricotta 350g
  • SpinneysFOOD Fresh Mint A handful
  • SpinneysFOOD Fresh Parsley A handful
  • Lemon 1
  • SpinneysFOOD Fine White Pepper 1 tsp
  • SpinneysFOOD Chopped Italian Tomatoes 1 x 400g tin
  • SpinneysFOOD Mozzarella Cheese 80g
  • SpinneysFOOD Fresh Basil To serve

Nutrition (Per serving)

  • Calories 261
  • Fat 11.4g
  • Saturates 5.9g
  • Protein 20.6g
  • Carbs 24.2g
  • Sugars 10.4g

Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated."

Courgette and ricotta involtini bake

Italian 40 Mins Prep · 30 Mins Cook


  1. Preheat the oven to 180°C, gas mark 4.
  2. Using a mandolin, thinly slice the courgettes into long slices. Set aside 24 slices. Blitz the remaining slices in a food processor. Sprinkle with 1 teaspoon of salt and mix well. Allow to stand for 5 minutes. Using your hands, squeeze out as much liquid as possible from the blitzed courgettes (reserve the liquid).
  3. Place the courgettes in a bowl and add the eggs and ricotta then mix well.
  4. Finely chop the herbs, zest the lemon and add it to the courgette mixture with 1 teaspoon of salt and the white pepper.