Courgettes are a peak summer ingredient and a great one to incorporate into lots of dishes – try them in risottos, soups and salads.
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Yields:
4
Prep Time:
10 mins
Cook Time:
30 mins
Total Time:
40 mins
Ingredients
250 g massive pasta shells
20 g salted butter
Zest and juice 1 lemon
300 g courgettes, trimmed and grated (see tip)
250 g ricotta
50 g finely grated Parmesan
2 Tbsp. fresh parsley, finely chopped
200 g crème fraîche
Directions
Step 1Preheat the oven to 200°C (180°C fan) mark 6. Cook pasta shells according to pack ingredients, removing 2min of cooking time at the end. Drain and reserve the cooking water.
Step 2Meanwhile, melt the butter along with half the lemon zest and juice. Add the courgette and cook over a medium heat until soft, approx 5-6min, then season to taste. Stir through the ricotta, half the Parmesan and most of the parsley.
Step 3Stuff the shells with the courgette mixture and place in a round baking dish approximately 22cm diameter. Add the crème fraîche to the courgette pan over a low heat and stir in the remaining lemon juice and most of the zest. Stir in 100-150ml of the reserved pasta water and bubble gently. Season to taste then pour over the shells. Top with another sprinkling of Parmesan.
Step 4Bake for 15-20min until golden and bubbling then serve sprinkled with the remaining parsley and lemon zest.
GH TIP
Grating the courgettes means they cook quicker and almost melt into the creamy sauce. Use a coarse grater rather than a fine one, which may make the courgette too watery.
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Linzi joins the Good Housekeeping team as Kitchen Manager, looking after the brand-new, state-of-the art test and demo kitchens based in the heart of Leicester Square. With over a decade of experience producing food content for leading brands, she’s won awards for her recipes, battled Christmas dinners in July, and spent a lot of time pondering the next big food trend (no more pistachio, please!) Originally from the North East of Scotland, she lives in West London with her Italian husband and twin daughters, feeding them a variety of haggis and ragu - depending on the mood!
