Leek & Zucchini Bake

Ingredients

• 3 zucchinis sliced, (aka courgettes)
• 1 leek, washed and sliced
• 2 tbsp. olive oil
• 6 cloves garlic, crushed
• 1 cup low fat tasty cheese
• 2 cups penne
• 4 tbsp. fresh dill, chopped
• 3 tbsp. fresh basil, chopped
• 1 small tub low fat ricotta cheese, (250g/9oz)
• 1 cup light & creamy evaporative milk
• 2 tbsp. fresh parmesan cheese
• S & P for seasoning

Method

1. 1Preheat oven to 180C (350F).
2. 2Boil a pot of water and cook penne as per instructions but don’t overcook. You want to only ¾ cook as it will cook in oven further.
3. 3In a large non-stick fry pan heat 1 tbsp olive oil and sauté leek and zucchinis. It will take a while for the zucchini to cook but you need to reduce down to 1/3 of volume, approx. 15-20 mins.
4. 4Once reduced down add the crushed garlic and sauté a further 2 mins, now season with salt and pepper to taste, we love a lot of cracked pepper.
5. 5Place this mixture into a large mixing bowl. Add penne, dill, basil, ricotta cheese, milk, parmesan cheese. Stir to so all ingredients are combined.
6. 6Place in an oven proof dish, top with tasty cheese and bake for 20 mins in oven, check to see if bubbling, may need an extra 5 mins.
7. 7Serve with a fresh side salad.