4-6
1 hour 10 mins
Zucchini Cannelloni with Ricotta and Peas
- 1½ cups frozen peas
- 2 eggs
- 1½ cups fresh firm ricotta
- 2 cups baby spinach leaves, roughly chopped
- ¼ cup finely chopped mint
- 2 teaspoons finely grated lemon rind
- sea salt and cracked black pepper, to taste
- 3–4 large zucchinis, thinly sliced lengthways using a mandolin, you’ll need about 24 long slices
- 2 cans Ardmona Crushed Vine Ripened Tomatoes
- 1 tbsp olive oil
- 2 cloves garlic, crushed
- ½ cup (50g) grated mozzarella
- Preheat oven to 180°C
- Place the peas in a colander and rinse them under hot running water to thaw. Drain and place in a big bowl, roughly mash the peas with a fork. Crack eggs on top and add the ricotta, spinach, mint, lemon rind, salt and pepper. Mix well.
- Place 1 heaped tablespoon of the pea mixture at one end of each slice of zucchini. Roll up the slices to enclose the filling.
- To make the sauce, heat 1 tbsp olive oil in a pan. Cook the garlic for 2 minutes, make sure not to burn. Add the tomatoes and simmer for 10 minutes or until thickened.
- Pour the puree tomato sauce into a baking dish. Nestle the zucchini rolls into the dish so they fit snugly. Sprinkle with the mozzarella and bake for 30 minutes or until golden and cooked through. Take dish from oven and allow to cool a little, before serving.
- Serve with a fresh salad and a crusty baguette.
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