OVEN BAKED ZUCCHINI INVOLTINI WITH RICOTTA, SPINACH & LEMON

Serves 4

Ingredients:

• 3 large zucchini, cut longways into strips (about 5-6 for each)

• Extra virgin olive oil

• Sea salt flakes

• Cracked black pepper

• 1 cup ricotta cheese

• 100g Danish feta or goats cheese

• 250g frozen spinach, thawed and drained of liquid

• 1/2 lemon, juice & zest

• 1 egg

• 400g jar of pasta sauce of choice

• 1 cup grated mozzarella

Method:

1. Preheat oven to 200 degrees fan forced.

2. Lay the zucchini slices on roasting trays in a single layer. Brush slices with 1-2 tablespoons olive oil (you can also use olive oil spray). Season well with salt and pepper. Roast for up to 15 minutes, until browned and cooked.

3. In a medium bowl, add the ricotta, feta, spinach, lemon zest and juice, egg and season well with salt and pepper. Combine all ingredients.

4. Pour half the pasta sauce in the bottom of square roasting or cake tin and spread it out with the back of a spoon.

5. Place a tablespoon of ricotta mix onto one end of the roasted zucchini slice and use your fingers to roll them up. Place the stuffed zucchini into the roasting tray in single layers. Spoon over the remaining pasta sauce and sprinkle over some grated mozzarella. You can drizzle over some more olive oil if you wish. Roast for 30 minutes in the oven.