Ricotta Zucchini Parcels: Roasted Tomato Sauce Recipe

This recipe showcases the harmonious blend of creamy ricotta, tender zucchini, and a deeply flavorful roasted tomato sauce. The zucchini parcels, filled with a fragrant ricotta mixture, are baked to perfection, resulting in a dish that is both visually appealing and exceptionally satisfying. The vibrant roasted tomato sauce adds a touch of sweetness and acidity, balancing the richness of the ricotta beautifully. This recipe offers a healthy and delicious alternative to traditional pasta dishes, appealing to a broad range of palates and dietary needs. Preparation is straightforward, making it accessible to cooks of all skill levels. The following guide provides a detailed breakdown of the process, along with tips to ensure optimal results.

Ingredients: Gathering the Essentials

Ricotta Filling

• 250g ricotta cheese (whole milk recommended for richness)
• 50g grated Parmesan cheese
• 1 large egg, lightly beaten
• 1/4 cup freshly chopped fresh basil leaves
• 1 clove garlic, minced
• Salt and freshly ground black pepper to taste
• Nutmeg (a pinch, optional, for warmth)

Zucchini Parcels

• 3 medium zucchini, thinly sliced lengthwise
• Olive oil, for brushing

Roasted Tomato Sauce

• 700g ripe tomatoes, halved or quartered if large
• 2 cloves garlic, minced
• 1 small onion, finely chopped
• 2 tablespoons olive oil
• 1 teaspoon dried oregano
• Salt and freshly ground black pepper to taste
• Sugar (a pinch, optional, to balance acidity)
• Fresh basil leaves, for garnish (optional)

Preparation: A Step-by-Step Guide

Preparing the Ricotta Filling

1. In a medium bowl, combine the ricotta cheese, Parmesan cheese, beaten egg, chopped basil, minced garlic, salt, pepper, and nutmeg (if using). Mix gently until well combined. Avoid overmixing, as this can make the filling tough.
2. Taste and adjust seasoning as needed. The filling should be well-seasoned but not overly salty.

Roasting the Tomatoes

1. Preheat oven to 200°C (400°F).
2. Toss the halved tomatoes, minced garlic, chopped onion, olive oil, oregano, salt, pepper, and sugar (if using) on a large baking sheet. Ensure the tomatoes are in a single layer for even roasting.
3. Roast for 25-30 minutes, or until the tomatoes are softened and slightly caramelized. Stir halfway through cooking to prevent sticking.
4. Once cooked, allow the tomatoes to cool slightly before blending (optional, see below).

Assembling and Baking the Zucchini Parcels

1. Lightly brush the zucchini slices with olive oil.
2. Spoon a generous amount of the ricotta filling onto the center of each zucchini slice.
3. Carefully roll each zucchini slice tightly to form a parcel. Secure with a toothpick if necessary.
4. Arrange the parcels in a greased baking dish.
5. Bake for 20-25 minutes, or until the zucchini is tender and the filling is heated through.

Finishing Touches

1. While the zucchini parcels are baking, you can optionally blend the roasted tomatoes using an immersion blender or a regular blender until smooth. This creates a richer, smoother sauce. Alternatively, leave the tomatoes chunky for a rustic texture.
2. Once the parcels are baked, carefully remove them from the oven and arrange them on a serving platter. Gently remove the toothpicks, if used.
3. Spoon the roasted tomato sauce generously over the zucchini parcels.
4. Garnish with fresh basil leaves (optional) and serve immediately.
5. Serve warm for the best flavor and texture.

Tips and Variations

• For a richer flavor, use whole milk ricotta. Part-skim ricotta will work, but the dish may be slightly less creamy.
• Feel free to experiment with different herbs and spices in both the filling and the sauce. Sun-dried tomatoes, for example, would add a lovely intensity.
• If you prefer a less intense tomato flavor, reduce the amount of tomatoes or add a splash of cream to the sauce.
• Add a sprinkle of grated mozzarella cheese to the top of the parcels during the last few minutes of baking for extra cheesiness.
• For a vegetarian option, ensure that the Parmesan cheese used is vegetarian-friendly.
• Leftovers can be stored in the refrigerator for up to 3 days. Reheat gently before serving.
• These parcels can be made ahead of time and baked just before serving. Prepare the filling and parcels, cover them with plastic wrap, and refrigerate until ready to bake.

Nutritional Information (Approximate per serving)

This nutritional information is an estimate and may vary depending on the specific ingredients used. It is always recommended to use a nutritional calculator for precise values based on your exact ingredients and portion sizes.

• Calories: Approximately 250-300
• Protein: Approximately 15-20g
• Fat: Approximately 15-20g
• Carbohydrates: Approximately 15-20g
• Fiber: Approximately 3-5g

Conclusion: A Culinary Journey Worth Embarking On

This recipe for ricotta and zucchini parcels with roasted tomato sauce offers a delightful culinary experience. The combination of flavors and textures creates a balanced and satisfying dish. The relatively simple preparation method makes it suitable for weeknight dinners or special occasions. The versatility of the recipe allows for personalized adjustments based on individual preferences and dietary needs. It’s a dish that is sure to impress and become a family favorite.

Encouraging Your Culinary Exploration

We encourage you to experiment with this recipe and make it your own. Feel free to explore different herbs, spices, cheeses, and vegetables to create unique variations. Share your experiences and modifications with us. We are eager to hear your feedback and see your culinary creations. Don’t hesitate to ask any questions you may have. Happy cooking!

Remember: Cooking should be a joyful and creative process. Embrace experimentation and enjoy the journey of culinary discovery.

Further questions? Reach out for assistance and additional guidance.

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Enjoy!