Auflauf mit Zucchini und Ricotta

Zutaten

• 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

Zubereitung

1. 1

   Preheat oven to 200 degrees C

2. 2

   Slice the baby marrows lengthwise in half and place cut side up in a roasting tray

3. 3

   Drizzle with olive oil and season very well

4. 4

   Spoon the chopped tomatoes on top and scatter the ricotta cheese over the tomatoes

5. 5

   Bake for about 30 – 40 minutes until the courgettes are cooked through

6. 6

   Drizzle with some more olive oil (can used an infused oil), sprinkle with dukkah and serve