tuna and broc­coli zoo­dle bake

donna hay - Fresh + Light - - Fresh -

280g broc­coli, trimmed and cut into flo­rets

½ cup flat-leaf pars­ley leaves, finely chopped 2 tea­spoons chives, chopped

1 tea­spoon finely grated lemon rind

1 cup (240g) low-fat ri­cotta

¼ cup (20g) finely grated parme­san sea salt and cracked black pep­per

3 zuc­chini (cour­gette), spi­ralised or thinly sliced us­ing

a man­do­line or juli­enne peeler

425g can chilli tuna in oil, drained Greek-style basil leaves, to serve

Pre­heat oven to 220°C (425°F). Place the broc­coli in a food pro­ces­sor and process un­til finely chopped. Place in a large bowl. Add the pars­ley, chives, lemon rind, ri­cotta, parme­san, salt and pep­per and mix to com­bine. Place half the zuc­chini, half the tuna and half the broc­coli mix­ture in a 23cm heavy-based oven­proof fry­ing pan. Top with the re­main­ing zuc­chini, tuna and broc­coli mix­ture. Sprin­kle with salt and pep­per. Cook for 20 min­utes or un­til golden. Set aside for

5 min­utes and top with the basil to serve. SERVES 4.

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