Tuna, Zucchini & Ricotta Bake

How good are Winter bakes? This is comfort food at it’s finest - cheesy, hearty, crunchy topping but best of all still full of veggies. You could also replace zucchini with whatever is in season (technically zucchinis aren’t at the moment but I have still managed to find some organic ones). This would be just as delicious with cauliflower, romanesco, or broccoli. Serve with a seasonal green leafy salad for the perfectly balanced meal.

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Serves 6-8


4 large zucchini’s, cut into 0.5cm rounds
1 x 425g tin tuna in spring water
1 cup ricotta
½ cup fetta
1 egg
1 teaspoon Dijon mustard
1 handful of parsley, roughly chopped
3-4 sprigs of thyme, leaves picked
2 x pieces of sourdough bread (blitzed into breadcrumbs)/ ½ cup breadcrumbs (or GF bread)
¼ cup pine nuts (or slivered almonds)
1 tablespoon butter, melted


Preheat the oven to 180⁰C.

Heat a large frypan to medium heat, add a touch of extra virgin olive oil and fry the zucchini rounds until browned on the outside. Meanwhile, combine the ricotta, fetta, egg and Dijon mustard (you can blitz in a food processor if you have a hard fetta). Drain the tuna and stir into the ricotta mix with the zucchini, parsley and thyme and mix well. Pour into a large baking dish and then mix together the melted butter, breadcrumbs and pine nuts before sprinkling over the top.

Place in the oven for 20 minutes or until the breadcrumbs are golden. Serve with a seasonal green leafy salad.

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