Spinach and Ricotta Zucchini Cannelloni

Ingredients

  • 2 large and wide Zucchini , washed and unpeeled
  • 1 x 400g | 14oz can crushed tomatoes (or pasta sauce of choice/or Passata)
  • 500 g | 18oz frozen spinach , thawed
  • 500 g | 18oz Ricotta
  • 2 eggs
  • 3 garlic cloves , crushed (or 2 teaspoons garlic powder)
  • 3/4 cup mozzarella cheese , divided
  • Salt to taste

Directions

  • Preheat oven to 210°C | 410°F. Prepare a shallow baking dish with half of the pasta sauce. Set aside. Using a mandolin, slice Zucchini lengthwise to create wide ribbons. Set aside.

  • Place spinach in a large bowl and squeeze out any excess liquid and discard. Mix in the ricotta, eggs, garlic and 1/2 cup of the mozzarella cheese until all ingredients are well combined. Mix through salt to taste.

  • Place two zucchini ribbons on top of each other (as pictured above); spoon 1-2 tablespoons of the ricotta mixture onto the smallest end. Roll up to form a cannelloni and place into a shallow baking dish, open end facing up. Repeat with remaining zucchini and spinach mixture. Pour the remaining sauce over the 'cannelloni,' and top with remaining cheese.

  • Bake in the oven for 20-30 minutes, or until the cheese is golden and bubbling and the zucchini is soft when tested with a fork or toothpick