Spinach and Ricotta Zucchini Cannelloni

Ingredients

• Zucchini

  Summer squash, includes skin, raw

  2 large or 646g

• Passata

  Tomato Cooking Base - Woolworths

  400g

• Spinach

  Frozen, chopped or leaf, unprepared

  500g

• Ricotta cheese

  Whole milk

  500g

• Egg

  Whole, fresh eggs

  2 large or 100g

• Garlic

  Raw

  3 clove or 9g

• Mozzarella cheese

  Whole milk

  ¾ cup, shredded or 84g

• Salt

  Table

  1 dash or 0.4g

Directions

1. Preheat oven to 210°C | 410°F. Prepare a shallow baking dish with half of the pasta sauce. Set aside. Using a mandolin, slice Zucchini lengthwise to create wide ribbons. Set aside.
2. Place spinach in a large bowl and squeeze out any excess liquid and discard. Mix in the ricotta, eggs, garlic and 1/2 cup of the mozzarella cheese until all ingredients are well combined. Mix through salt to taste.
3. Place Two Zucchini Ribbons On Top Of Each Other; Spoon 1-2 Tablespoons Of The Ricotta Mixture Onto The Smallest End. Roll Up To Form A Cannelloni And Place Into A Shallow Baking Dish, Open End Facing Up. Repeat With Remaining Zucchini And Spinach Mixture. Pour The Remaining Sauce Over The 'cannelloni,' And Top With Remaining Cheese.
4. Bake in the oven for 20-30 minutes, or until the cheese is golden and bubbling and the zucchini is soft when tested with a fork or toothpick.

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