Zucchini ricotta parcels with roast tomatoes

I love new ways with zucchini - I just love the flavours it goes well with, so Mediterranean. I also love something I can prepare in advance and roast in one big tray to feed as many as joining me around the table. Fiddle around with your favourite herbs and cheeses and make this one your own. 

Based on a recipe by Jill Dupleix.

Pictured : zucchini ricotta parcels with roast tomatoes

1 large zucchini

300g cheese- a mix of ricotta and feta or goat’s curd is great – even add some shredded mozzarella if you like

2 tbsp fresh herbs – choose from oregano, thyme, parsley, marjoram

500g mixed tomatoes – keep small tomatoes whole, and cut large ones in half or quarter – try to have them the same size

Dressing – 3 tbsp extra virgin olive oil mixed with 2 tbs balsamic vinegar

To serve - handful basil and salad of choice

Preheat oven to 180°C or 160°C fan forced.

Trim the ends of the zucchini and with a peeler, shave long, lengthwise strips – this is to wrap up the parcels. You will need at least 20, aiming for 24, if possible, to make 5 to 6 parcels.

Mix the cheeses and herbs together.

Lay about 4 slices of zucchini on a flat surface, overlapping the slices a little. Dollop a large tablespoon of cheese mix in the middle and wrap up the parcel with the zucchini however best to close them up. Repeat with all the mix and zucchini.

Choose a baking tray and lightly oil the bottom – lay the parcels seam side down around the tray. Arrange the tomatoes around them, either whole or cut side down. Pour over the dressing. Season with salt and pepper. You could sprinkle the tomatoes with a little brown sugar if you like to add a slight sweetness to them, especially if they need a bit of extra flavour and are just out of season.

Roast 30 minutes or until the tomatoes have caramelised. 

Serve scattered with fresh basil and your favourite salad greens, and check for seasoning further with salt and pepper.

Makes 5 – 6 parcels

Pictured: Zucchini parcel prep