Baby Marrow and Ricotta Bake

Simple, yet fresh and delicious ingredients layered, seasoned and baked. Also known as zucchini or courgette

📝 Ingredients

• 800 g large baby marrows
• Baleia Extra Virgin Olive Oil for drizzling
• Salt and freshly ground black pepper
• 1 x 400g tin chopped tomatoes (2 tins for more sauce)
• 200 g ricotta
• few tablespoons dukkah

👨‍🍳 Instructions

1. 1Preheat oven to 200 degrees C
2. 2Slice the baby marrows lengthwise in half and place cut side up in a roasting tray
3. 3Drizzle with olive oil and season very well
4. 4Spoon the chopped tomatoes on top and scatter the ricotta cheese over the tomatoes
5. 5Bake for about 30 – 40 minutes until the courgettes are cooked through
6. 6Drizzle with some more olive oil (can used an infused oil), sprinkle with dukkah and serve