3zucchinilarge, cut lengthways into strips (about 5–6 strips for each)
extra virgin olive oil
sea salt & cracked black pepper
1cupricotta cheese
100gdanish feta cheese or goat's cheese
250gfrozen spinachthawed & drained
1/2lemonzest & juice
1egg
400gpasta sauce jar, of choice
1cupmozzarella cheesegrated
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 15 minutes, until browned and cooked.
3 zucchini, extra virgin olive oil, sea salt & cracked black pepper
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.
1 cup ricotta cheese, 100 g danish feta cheese, 250 g frozen spinach, 1/2 lemon, 1 egg, sea salt & cracked black pepper
Pour half the pasta sauce into a square roasting or cake tin and spread it out with the back of a spoon.
400 g pasta sauce
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.
3 zucchini, 1 cup ricotta cheese, 400 g pasta sauce , 1 cup mozzarella cheese, extra virgin olive oil
