Enjoy a delightful preparation of zucchini with a filling of ricotta and spinach, complemented by an Italian tomato sauce.<\/p>\n
For 4 servings:<\/p>\n
– Ricotta: 1 unit
\n– Zucchini: 3 units
\n– Lemon zest: 1 unit
\n– Chopped chives: 1 tablespoon
\n– Spinach: 300 g (divided into 200 g and 100 g portions)
\n– Parmesan cheese: 100 g
\n– Tomatoes: 330 g
\n– Half an onion
\n– Thyme, bay leaf, oregano: 1 unit each<\/p>\n
Total time: 1 hour 5 minutes<\/p>\n
– Prep time: 30 minutes
\n– Cook time: 35 minutes<\/p>\n
Begin by saut\u00e9ing the chopped half onion in a bit of olive oil in a saut\u00e9 pan. Add crushed tomatoes followed by 200 g of spinach. Season with salt and pepper and add the Herbes de Provence. Let it simmer covered for 10 minutes, then set aside.<\/p>\n
Loosen the ricotta with a bit of cream. Stir in 100 g of spinach, chopped chives, lemon zest, and Parmesan cheese. Mix everything thoroughly and reserve.<\/p>\n
Wash the zucchini and use a mandoline to slice them into approximately 24 to 25 thin, wide strips. Saut\u00e9 the strips in a bit of olive oil and place them on a plate.<\/p>\n
Lay out about 6 zucchini strips side by side, slightly overlapping each other. At the lower part of the zucchini rectangle, about 4 cm from the edge, place 2 tablespoons of the ricotta and spinach mixture. Carefully roll the zucchini up into a log to form a cannelloni. Repeat this process with the remaining zucchini strips. Preheat the oven to 350\u00b0F (180\u00b0C).<\/p>\n
In a baking dish, spread the tomato sauce and drizzle some olive oil. Place the zucchini cannelloni on top. Sprinkle with Parmesan and mozzarella cheese. Bake in the oven for about 30 minutes or until the dish is nicely gratinated.<\/p>\n
This dish can be enjoyed on its own or as a side. It\u2019s simply delicious.<\/p>\n\n\n