Courgette & Ricotta Stuffed Flatbreads
Ingredients
- 2 courgettes
- 250 g ricotta
- 2 garlic cloves
- 4 flatbreads
- 1 tsp dried chilli flakes
- 1 lemon
- 15 g fresh basil
- 2 tbsp olive oil
Nutrition (per serving)
- Calories
- 373 kcal
- Protein
- 14.3 g
- Carbohydrate
- 37.9 g
- of which sugars
- 6.2 g
- Fat
- 17 g
- of which saturates
- 6 g
- Fibre
- 4.4 g
- Salt
- 0.94 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Grate the courgettes coarsely and squeeze out all moisture in a clean tea towel. Crush the garlic.
- 2
Heat 1 tbsp olive oil in a frying pan over high heat. Fry the grated courgette with the garlic and chilli flakes for 5-6 minutes until golden and all moisture has evaporated. Season and cool slightly.
- 3
Mix the courgette mixture through the ricotta with the lemon zest. Tear in the basil leaves.
- 4
Heat the remaining olive oil in a griddle pan over medium-high heat. Warm the flatbreads for 1 minute each side until charred.
- 5
Spread the ricotta filling generously over each flatbread, fold in half, press gently and cut into wedges to serve.
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