Oven Baked Zucchini Involtini With Ricotta, Spinach & Lemon
Oven Baked Zucchini Involtini With Ricotta, Spinach & Lemon
Rate this RecipeIngredients
- 3 zucchini large, cut lengthways into strips (about 5–6 strips for each)
- extra virgin olive oil
- sea salt & cracked black pepper
- 1 cup ricotta cheese
- 100 g danish feta cheese or goat's cheese
- 250 g frozen spinach thawed & drained
- 1/2 lemon zest & juice
- 1 egg
- 400 g pasta sauce jar, of choice
- 1 cup mozzarella cheese grated
Instructions
- Preheat the oven to 220°C conventional (200°C fan-forced).
- Lay the zucchini slices on roasting trays in a single layer. Brush the 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.
- In a medium bowl, place the ricotta, feta, spinach, lemon zest and juice and egg. Season well with salt and pepper and mix to combine.
- Pour half the pasta sauce into a square roasting or cake tin and spread it out with the back of a spoon.
- Place a tablespoon of the ricotta mixture onto one end of a roasted zucchini slice and use your fingers to roll it up. Place in the roasting tin on top of the pasta sauce. Repeat with the remaining zucchini and ricotta until you have a layer of involtini. Spoon over the remaining pasta sauce and sprinkle over the grated mozzarella. You can drizzle over some more olive oil if you wish. Bake for 30 minutes until golden.
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