Whole Baked Courgette with Pasta Sauce
Tomato Sauce (Passata)
60ml extra virgin olive oil
1 red onion, finely chopped
3-4 garlic cloves, crushed
2 Tsp chopped fresh thyme leaves
2 x 400g cans cherry or roma tomatoes
Heat oil in a saucepan over medium-low heat. Add the onion and garlic and
stir for 8-10 minutes or until soft.
Add thyme and stir for 2 minutes or until aromatic. Stir in the tomato. Reduce
heat to low and simmer, stirring occasionally, for 10-15 minutes or until
1/4 cup Breadcrumb
2 cloves of Garlic
Remove the inner part of the courgette , finely chop and place into a bowl.
Finely dice a shallot along with the garlic , add the parmesan, ricotta and
breadcrumbs until all combined together.
Fill the courgettes with the mix and drizzle with some oil, place the
courgettes in the oven on top of the sauce and cook for 15/20minutes.