tuna and broccoli zoodle bake

  • 280g broccoli, trimmed and cut into florets
  • ½ cup flat-leaf parsley leaves, finely chopped
  • 2 teaspoons chives, chopped
  • 1 teaspoon finely grated lemon rind
  • 1 cup (240g) low-fat ricotta
  • ¼ cup (20g) finely grated parmesan
  • sea salt and cracked black pepper
  • 3 zucchini (courgette), spiralised or thinly sliced using a mandoline or julienne peeler
  • 425g can chilli tuna in oil, drained
  • Greek-style basil leaves, to serve 
  1. Preheat oven to 220°C (425°F). Place the broccoli in a food processor and process until finely chopped. Place in a large bowl. Add the parsley, chives, lemon rind, ricotta, parmesan, salt and pepper and mix to combine. Place half the zucchini, half the tuna and half the broccoli mixture in a 23cm heavy-based ovenproof frying pan. Top with the remaining zucchini, tuna and broccoli mixture. Sprinkle with salt and pepper. Cook for 20 minutes or until golden. Set aside for 5 minutes and top with the basil to serve. Serves 4.
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