Ingredients   

4 courgettes, sliced into 2-3 mm rounds
1/3 cup pesto
½ cup ricotta
Handful fresh parsley or basil leaves, chopped
Juice of 1 lemon
Zest of 1 lemon
Pinch black pepper
1 tablespoon olive oil

Method

Prepare the filling by combining the ricotta, lemon juice, lemon zest, pepper, and olive oil. Set aside

Heat olive oil in a skillet over medium heat. Sauté sliced courgette for approximately 5 minutes or until just tender, turning after 2 minutes

When cool enough, spread the courgette layers with pesto and ricotta, alternating and adding fresh parsley or basil leaves

Drizzle with a little olive oil and extra herbs before serving