Ricotta Stuffed Zucchini

Serves: 4

You will need:

• 4 medium-sized zucchini, halved lengthwise
• Oil spray
• 1 onion, finely chopped
• 1 clove garlic, crushed
• 2 tsp tomato paste
• ½ tsp dried oregano
• 1 cup reduced fat ricotta cheese
• 80g reduced fat feta cheese
• Pepper to taste
• Pinch nutmeg
• Pinch cayenne pepper (optional)
• 2 cans chopped tinned tomato

Method:

1. Preheat oven to 200°C and line a baking tray with greaseproof paper.

2. Microwave zucchini for 4 minutes. Use a small spoon to scoop out the zucchini, leaving a ½ cm rim around the edges.

3. Roughly chop the scooped out zucchini and set aside.

4. Spray a non-stick frypan with oil and heat over medium heat until hot. Add onions and zucchini filling and fry for 5 minutes until softened. Add the garlic and cook for a further 2 minutes until fragrant. Add the tomato paste and oregano and cook for 2 more minutes. Remove from heat and set aside to cool slightly.

5. When the mixture has slightly cooled, stir through the ricotta and feta cheese and season with pepper, nutmeg and cayenne (optional).

6, Lightly season the inside of the hollowed out zucchini with pepper, then fill with the cheese mixture. Pour tinned tomatoes onto the lined tray and arrange zucchini on top, ricotta side facing up.

7. Bake in the oven for 15 to 25 minutes, or until tender and golden on top.

If you’re a Jenny Craig member, speak to your Coach about how you can incorporate this recipe into your personal menu plan.

Jenny Craig Team

View More

Since the initial opening in 1983, Jenny Craig Australia and New Zealand has expanded to more than 90 centres across the two countries. Each component of Jenny Craig’s program has also progressed over the past 35 years to fuel the company’s growth and ensure it remains one of Australia and New Zealand’s leading weight management companies.