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Loyd Grossman

Baked stuffed courgettes with spinach, ricotta and pine nuts


Courgettes filled with Spinach and Ricotta Al Forno Sauce topped with feta cheese and pine nuts, baked to a crisp, golden brown.

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Rate this recipe 3.5/5 (162 Votes)


  • 1 x 400g Jar Loyd Grossman Al Forno Tomato
  • Spinach and Ricotta Sauce
  • 3 medium courgettes
  • 1 tablespoon olive oil
  • 2 heaped tablespoons of grated feta cheese
  • 1 heaped tablespoon pine nuts


servings 3
Level of difficulty Average
Cooking time 45mins
Cost Average budget


Step 1

1. Preheat the oven to 180 /Gas Mark 4/160 fan oven

Step 2

2. Slice the courgettes in half lengthways, remove the seeds and brush with a little olive oil. Place onto a baking sheet and bake for 20 minutes.

Step 3

3. Remove the courgettes from the oven, place into a shallow oven proof dish and top each one with Spinach and Ricotta Al Forno Sauce, feta cheese and pine nuts. Return to the oven for a further 20 minutes until the topping is crisp and golden brown.

Step 4

4. Serve with couscous for a main course or as a side dish to lamb, beef or chicken.


Flaked almonds make a great alternative to pine nuts

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This vegetarian could not be happier! I love telling people I'm cooking "baked stuffed courgettes with spinach, ricotta and pine nuts". I sound like a veggie masterchef ;) haha

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