Spinach Ricotta Stuffed Courgettes

• 200 g baby spinach
• 200 g part-skim ricotta
• 4 tbsp fresh lemon, zest and juice
• 4 tbsp plain Greek yogurt
• 4 cloves garlic cloves, finely chopped
• 4 tbsp extra-virgin olive oil

Directions

1. 1Prepare Spinach Ricotta Stuffed Courgettes by measuring baby spinach, part-skim ricotta and fresh lemon, zest and juice before starting; cut ingredients as specified.
2. 2Prepare and combine the measured ingredients as listed; spread them in one even layer so they cook at the same rate.
3. 3Bake at 200°C (180°C fan) for 25 minutes, turning the tray halfway, until golden and cooked through. Poultry must reach 74°C; fish should reach 63°C and flake easily.
4. 4Rest for 5 minutes, add the fresh finishing ingredients and divide into the stated number of servings.