Oven Roasted Summer Zucchini (just another name for a baby marrow), TABASCO® Salsa & Chunky Cottage Cheese with Fresh Basil.

You will need

350g / 1 punnet zucchini, cut into bite sized pieces

350g / 1 punnet patty pans, cut into quarters

Olive oil

Salt & black pepper

3 ripe tomatoes, chopped

TABASCO® Sauce, to taste

125g Cottage cheese

Kalamata Olives, pitted.

Fresh basil leaves

Preheat the oven to 200C

Combine the zucchini & patty pans in an oven tray with salt, pepper and a drizzle of olive oil. Roast for 15-20 minutes or until tender.

Combine the chopped tomatoes, TABASCO® Sauce, salt & olive oil

Season the cottage cheese with salt

Arrange the zucchini and patty pans in a serve dish, add the chopped tomato mixture, spoonful’s of cottage cheese, olives & basil.

Serve as a side dish or with fresh bread- sourdough or a baguette

We added our leftovers to some pasta with a handful of parmesan- this was delicious. 2 meals from one easy recipe.