Zucchini Roll Ups

Cheesy zucchini roll ups coated in a rich tomato sauce, could you really want much more? We love this spin on the classic Italian rotolo which uses zucchini strips instead of pasta sheets meaning our gluten-free friends can enjoy this one too!

There is also something SO satisfying about preparing this dish. Each zucchini strip is smeared with the cheesy mixture and then rolled into a little swirl, it’s really quite therapeutic and fun! In fact, it’s a great recipe if you want to get some little hands involved too.

Once baked, and your layer of mozzarella is looking all gooey and delicious, feel free to garnish with some fresh basil. The recipe using zucchini and spinach is already pretty veggie packed, but feel free to serve with a side salad. A rocket and parmesan salad is our pick.

Ingredients

150g primavera sauce

3 zucchinis

140g frozen spinach

320g ricotta

100g grated parmesan

60g shredded mozarella

2 eggs

1/2tsp salt

1/2tsp pepper

Method

Step 1

Preheat oven to 180°C. Use a sharp knife or a mandolin to slice zucchini lengthways, approximately 0.75mm thick. Set aside.

Step 2

Defrost spinach, then place in a colander or sieve and squeeze thoroughly to remove excess liquid. Chop roughly.

Step 3

In a large bowl, add spinach, ricotta, parmesan, 50g mozzarella, eggs, salt and pepper. Mix well.

Step 4

Place approximately 1 tablespoon of mixture at the end of a slice of zucchini and roll up to enclose filling. You may need to use toothpicks to secure the bundles, particularly if the zucchini slices are slightly thicker. Repeat until you have used all your filling and zucchini slices.

Step 5

Pour 130g of pasta sauce into the base of a baking dish (approximately 15-20cm diameter). Nestle the zucchini rolls upright into the dish, then spoon the remaining pasta sauce on top. Sprinkle the remaining mozzarella on top and bake for 30-35 minutes, or until the zucchini is soft and golden.