MINI BAKED RICOTTA WITH ZUCCHINI

SERVES 4 PREP 15 MINS COOK 15 MINS PER SERVE 1405kj

2 zucchini, grated 600g fresh low-fat ricotta 2 garlic cloves, crushed 2 tsp grated lemon zest, plus 1 tsp extra 1 tbsp olive oil, plus 1 tbsp extra ½ tsp dried Italian herbs 1 bunch baby carrots, trimmed, scrubbed 150g sugar snap peas, trimmed crusty bread, to serve

1 Preheat oven to very hot, 220°C. Grease 4 shallow ¾-cup ovenproof dishes and arrange on a baking tray.

2 Using hands, squeeze excess liquid from zucchini and place in a large bowl. Stir in ricotta, garlic and lemon zest. Season. Divide between prepared dishes. Drizzle with combined oil and dried herbs. Bake 15 mins or until just brown on edges.

3 Meanwhile, in a saucepan of boiling water, cook carrots 3 mins, adding sugar snap peas for the last min, or until vegetables are just tender. Drain.

4 Drizzle baked ricotta with extra oil and sprinkle with extra zest. Serve with vegetables and crusty bread.