stuffed zucchini parcels in tomato sauce

As zucchini (aka courgette) reaches its peak season, flooding farmers’ markets and grocery stores, you might find yourself with an abundance of this versatile vegetable. For those lucky enough to have a garden, zucchini can sometimes overtake your patch, leaving you searching for creative ways to use it up. If you’re looking for a fresh twist on a classic, this recipe transforms courgettes into charming ravioli-like parcels that are both light and satisfying.  For more ways to consume this veggie, click here.

Ingredients

2 cups your favourite tomato sauce
2 medium zucchini
1 cup ricotta cheese OR feta cheese (if using feta like I have, crumble and add olive oil to soften)
1/4 cup freshly grated Parmesan cheese
1/4 cup chopped olives (optional)
1 egg, slightly beaten
1/2 cup basil, thinly sliced
1 small clove garlic
1/4 cup shredded mozzarella cheese

Method

Preheat the oven to 350f (180c). Slice the zucchini in half lengthwise, then use a vegetable peeler to cut each half into long, thin strips.

Prepare the filling by mixing ricotta or feta, Parmesan, chopped olives, beaten egg, 1/4 cup basil, and minced garlic in a bowl. Season with salt and pepper to taste.

Assemble the parcels: Arrange two zucchini strips lengthwise, slightly overlapping. Place two more strips crosswise on top to form a “T” shape. Spoon about one tablespoon of the ricotta mixture onto the center of the zucchini strips. Gently fold the ends of the strips over the filling, creating a neat parcel. Repeat until all the zucchini and filling are used.

Prepare the baking dish: Spread the tomato sauce evenly across the bottom of the dish. Place the zucchini parcels seam-side down on top of the sauce. Add a knob of butter on the top of each parcel, drizzle with olive oil then sprinkle with shredded mozzarella cheese.

Bake for 25 minutes, or until the cheese is melted and golden. Remove from the oven and garnish with the remaining basil and a sprinkle of Parmesan cheese.

the culinary chase’s note:

My zucchini were on the small-ish size and I had to add extra slices to make a reasonable-sized pouch. Enjoy!