A light and lovely take on traditional cannelloni that uses zucchini strips in place of pasta.
- 1½ cups (180 g) frozen peas
- 2 eggs
- 1½ cups (360 g) fresh firm ricotta
- 2 cups (50 g) baby spinach leaves, roughly chopped
- ¼ cup finely chopped mint
- 2 tsp finely grated lemon rind
- sea salt and cracked black pepper, to taste
- 3–4 zucchini (courgettes), thinly sliced lengthways using a mandolin (you’ll need about 24 long slices)
- 2 cups (500 ml) tomato puree (passata)
- ½ cup (50 g) grated mozzarella
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
- 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.
- Place 1 heaped tablespoon of the pea mixture at one end of each slice of zucchini. Roll up the slices to enclose the filling.
- Pour the puree into a 22 cm x 30 cm (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.