Ingredients
4 large zucchini
2 tsp olive oil
½ onion, finely diced
250g silverbeet (chard), stalks removed and chopped, leaves finely chopped
1 clove garlic, minced
juice of half a lemon
500g ricotta
¼ cup basil leaves, chopped
¼ cup parsley, chopped
¾ cup grated cheddar cheese (1/4 cup reserved for the topping)
grated nutmeg
salt and pepper to taste
1 cup tomato passata or pasta sauce of your choice
Preparation
