May 9, 2019

Serves 8

Reset: Suits phases 3 and 4
Great Shape: carb, protein, vegetable, dairy, fat


800g fresh pumpkin, peeled & cut into thin wedges 
1 1/2 Tbsp olive oil
500g chicken mince
Herbamare seasoning
ground black pepper
1 medium onion, finely chopped
1 clove garlic, crushed 
1 cup grated zucchini
800g tin chopped tomatoes with basil 
1 tsp oregano
200g ricotta cheese 
1 egg
Pinch nutmeg 
100g mozzarella cheese, grated


  1. Preheat oven to 200°C. Line 2 baking trays with baking paper & place pumpkin slices on the trays. Brush with olive oil, & bake for 30 mins, turning after 15 mins.
  2. Heat 1 Tbsp olive oil in a large frypan, add chicken mince & cook for 5 mins or until cooked through. Season with Herbamare & pepper. Remove the mince from the pan & set aside.
  3. Heat remaining oil in the same pan & add the onion & garlic. Cook for a couple of minutes & then add the grated zucchini. Cover the pan & lower the heat, & cook until the zucchini is tender. 
  4. Add the tomatoes, oregano & chicken & simmer for 10 mins or so to reduce some liquid.
  5. Place the ricotta cheese, egg & nutmeg in a food processor and blend until smooth.
  6. Brush a 16cm x 26cm baking dish with oil and line the base and sides with the roasted pumpkin.
  7. Spread the ricotta mix over the pumpkin. Pour the tomato, chicken and zucchini mixture over the ricotta mixture and sprinkle with the grated mozzarella.
  8. Bake in a preheated oven for 20-30 mins.
  9. Remove from the oven and allow to stand for 5 minutes before serving.
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