Our favourite foodie Blake Proud joined Kirste and Dan with his tuna, zucchini and broccoli bake.


  • 1 large zucchini sliced
  • 1 x 425g tin tuna in oil, drained
  • 325g ricotta cheese, smooth
  • 1 1/2 cups Grated Cheese
  • 1 broccoli cut into florets
  • 1 tin of corn kernels drained
  • Salt and Pepper
  • 1 handful of parsley, roughly chopped
  • 3-4 sprigs of thyme
  • 100g of butter


  1. Slice your zucchini on a mandoline to get nice even slices.
  2. Mix your zucchini, broccoli, tuna, ricotta cheese, 1 cup of grated cheese and corn kernels in a large bowl then combine well.
  3. Evenly spread into a large baking dish and cover with 1/2 cup of grated cheese.
  4. Bake at 180°C for about 50 minutes until golden.
  5. Take out of the oven to slightly cool.
  6. While cooling heat butter in a small pan or pot until foaming. Add thyme and turn the heat to low and stir. When the butter starts to change to a dark golden colour remove from heat.
  7. Top bake with thyme butter and then garnish with fresh parsley, salt and pepper.
  8. Serve immediately