Ricotta and Zucchini Cannelloni

Light zucchini “cannelloni” rolls filled with mashed peas, ricotta, spinach and mint, baked in passata and topped with mozzarella until golden. Serves 4–6.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat oven to 180°C (350°F). Place the peas in a colander and rinse them under hot running water to thaw. Drain well and place in a big bowl. Using a fork or potato masher, roughly mash the peas. Crack the eggs on top and add the ricotta, spinach, mint, lemon rind, salt and pepper. Mix well with a spatula.

Step 2

Place 1 heaped tablespoon of the pea mixture at one end of each slice of zucchini. Roll up the slices to enclose the filling.

Step 3

Pour the purée into a 22cm x 30cm (2-litre-capacity) 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. Wear your oven gloves to take the dish from the oven and allow to cool a little, before spooning onto serving plates. Serves 4–6.