• 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 butter, melted


Preheat the oven to 180C.

Heat a large fry-pan to medium heat, add a touch of coconut oil and fry zucchini rounds until browned on the outside.  Meanwhile, combine the ricotta, feta, egg and dijon mustard.  Drain the tuna and stir into the ricotta mix with the zucchini, parsley and thyme and mix well.  Pour into a large baking dish and then mix together the melted butter, breadcrumbs and pine nuts before sprinkling over the top.

Place in the oven for 20 minutes or until the breadcrumbs are golden.  Serve with a seasonal green salad.


Thanks to Steph at Linked Training

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