ZUCCHINI RICOTTA ROLLUPS

This dish is so delicious and easy to make. They can be served as a main meal and are also great to serve as a starter!

 

RECIPE:

Makes 18

Ingredients

3-4 Large Zucchini

250g/8.8oz Ricotta

100g/3.5oz Shredded Mozzarella plus extra for on top

2 Tbls Parmesan Cheese plus extra for on top

1 Egg

1/2 Tsp Garlic Powder

2 Tbls Chopped Fresh Basil

Pinch Nutmeg

Salt and pepper

 

Tomato Sauce:

400g/14oz Tin Whole Tomatoes

200g/7oz Tin Diced Tomatoes

1 Small Onion, finely chopped

2 Garlic Cloves, minced

1/2 Tsp Oregano

1/2 Tsp Basil

Pinch Red Pepper Flakes (optional)

1Tsp Sugar

Salt and pepper

Crush the whole tomatoes in a bowl with your hands or a fork.

Fry the onions in a little olive oil until it starts to soften then add the garlic and saute for about 1 minute.

Add the rest of ingredients and simmer for 30 minutes or until sauce thickens.

 

Zucchini Roll ups Method:

Preheat oven to 200C/400F.

Slice the zucchini lengthwise about 1/4 inch thick.

Lay the zucchini on a greased baking sheet with olive oil.

Drizzle a little olive oil over the zucchini and season with salt.

Bake in oven for 10 minutes or until they are soft and tender. Remove from oven and set aside to cool.

In the meantime prepare the filling – Take each zucchini slice, spread a thin layer of the ricotta filling and roll them up.

Spread half of the tomato sauce on the bottom of a casserole dish. Lay the zucchini next to each other. Place 2 teaspoons of sauce over each zucchini. Top with shredded mozzarella, parmesan cheese and freshly ground pepper.

Bake uncovered for 30 minutes or until cheese is melted and golden on top.

Enjoy!