Zucchini Ricotta Roll-Ups
This dish is so delicious and easy to make. They can be served as a main meal and are also great to serve as a starter!
[adrotate group="2"] [adrotate group="4"]- 3-4 Large Zucchini
- 250g/8.8oz Ricotta
- 100g/3.5oz Mozzarella (Shredded plus extra for on top)
- 2 Tbsp Parmesan Cheese (Parmesan Cheese)
- ½ Tsp Garlic Powder
- 2 Tbsp Chopped Fresh Basil
- Pinch Nutmeg
- Pinch Nutmeg
- 1 Egg
- 400g/14oz Tin Whole Tomatoes
- 200g/7oz Tin Diced Tomatoes
- 1 Small Onion (finely chopped)
- 2 Garlic Cloves (minced)
- ½ Tsp Oregano
- ½ Tsp Basil
- Pinch Red Pepper Flakes (optional)
- 1Tsp Sugar
- Salt & pepper
Crush the whole tomatoes in a bowl with your hands or a fork.
Fry the onions in a little olive oil until it starts to soften then add the garlic and saute for about 1 minute.
- Add the rest of ingredients and simmer for 30 minutes or until sauce thickens.
Preheat oven to 200C/400F.
Slice the zucchini lengthwise about ¼ inch thick.
Lay the zucchini on a greased baking sheet with olive oil.
Drizzle a little olive oil over the zucchini and season with salt.
Bake in oven for 10 minutes or until they are soft and tender.
Remove from oven and set aside to cool.
In the meantime prepare the filling - Take each zucchini slice, spread a thin layer of the ricotta filling and roll them up.
Spread half of the tomato sauce on the bottom of a casserole dish. Lay the zucchini next to each other.
Place 2 teaspoons of sauce over each zucchini. Top with shredded mozzarella, parmesan cheese and freshly ground pepper.
Bake uncovered for 30 minutes or until cheese is melted and golden on top.
Enjoy!