73. Easy Rotolo with Zucchini and Chard

Updated at: Thu, 17 Aug 2023 05:33:33 GMT

Step 1

Prepare a large tray and preheat the oven to 175 degrees Celsius.

Step 2

Drizzle most of oil in the tray, and pour in half of the jar of passata and the garlic, spreading it all around to form a thin layer in the tray.

Step 3

In a bowl, combine the milk and ricotta, and crumble the feta in so that it all incorporates to the texture of a spread.

Step 4

Make the rotolos but cutting the pasta sheets lengthways to make two pieces. Spread around 2 tablespoons of cheese mixture on the pasta, and lay a single layer of zucchini slices on top. Then roll up the pasta/cheese/zucchini strip. The zucchini should be thin enough that it bends to your will, even raw. Stack them up in the tray.

Step 5

In the spaces where there are no rotolos, add the onion and chard, sprinkling the whole tray (but especially the chard) with a pinch of salt and pepper. Add water to the jar of passata until it’s full again, then with the lid back on, shake it up to combine. Then pour the diluted passata all over the tray, including over the rotolos. Scatter the sliced olives.

Step 6

Bake in the oven, covered with foil, for 85 minutes at 175 degrees Celsius. Then remove the foil and drizzle or spray the remaining oil over the rotolos, cooking them for a further 5 minutes without the foil on. They should get nice and golden. Remove from the oven, and after allowing it to rest for a few minutes, serve.

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