Ingredients: 4 large zucchini’s, cut into 0.5cm rounds 1 x 425g tin tuna in spring water 1 cup ricotta 1 cup fetta 1 egg 1 teaspoon Dijon mustard 1 handful of parsley, roughly chopped 3-4 sprigs of thyme, leaves picked 2 x pieces of sourdough bread (blitzed into breadcrumbs) ¼ cup pines nuts 1 tablespoon […]