Zucchini Ricotta Rolls

INGREDIENTS

  • 2-3 large zucchinis

  • 800g firm ricotta ( deli style preferred)

  • 1 cup basil leaves finely chopped

  • 750g tomatoes ( I use cocktail truss tomatoes)

  • 1.5 Tbsp olive oil

  • Maldon salt

  • Cracked pepper

INSTRUCTIONS

  1. Pre heat oven to 180 degrees Celsius.

  2. Line a baking tray and place tomatoes on a tray. Coat in olive oil and season with salt and pepper.

  3. Roast for ~ 25-30 min or until tender.

  4. Blend the tomatoes until smooth, season as per taste. Pour into baking dish.

  5. In a bowl combine the ricotta and basil. Season as per taste.

  6. Using a mandolin slice the zucchini’s into ribbon strips ~3mm thick.

  7. Place zucchini ribbon flat on kitchen bench and place heaped tablespoon of ricotta mixture onto short edge and roll to enclose.

  8. Place roll filling side up in the sauce.

  9. Repeat this with remaining zucchini strips and ricotta filling, placing rolls closely together until dish is full.

  10. Bake for ~45-50 min or until golden.

  11. Garnish with extra basil leaves.

Dinner, Lunch, VegetarianLauren MeskinLunch, Dinner