| Created by | Spinneys |
| Prep time | 40 minutes |
| Cook time | 30 minutes |
| Serves | 4 |
| Cuisine | Italian |
| Diet | Vegetarian |
| Preparation | Moderate |
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. See details | |
Ingredients
Cooking Instructions
Download PDF1
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.
