Gluten Free Spinach and Ricotta Cannelloni

ingredients

• 2 large zucchinis, sliced thinly lengthways
• 1 eggplant, sliced thinly lengthways
• 2 garlic cloves, crushed
• 500g ricotta
• 100g dodoni feta
• 200g fresh spinach
• 1/2 tsp nutmeg
• 1/4 tsp chilli flakes
• 5 basil leaves + more to serve
• Salt and pepper to taste
• Olive oil - for cooking
• 2-3 cups Napoletana sauce (gluten free)
• 4 tbsp parmesan cheese

method

1. Preheat the oven to 180°C fan-forced.
2. Heat a large pan with a spray of olive oil over medium-high heat. Lay the zucchini and eggplant strips down onto the pan and cook until lightly brown on each side - this will give the dish a better taste & is easier to roll. Continue cooking until all slices are cooked through.
3. In a large mixing bowl, add ricotta, spinach, feta, garlic, nutmeg, chilli, basil and a generous pinch of salt and pepper. Mix well.
4. Lay one piece of the zucchini flat on the bench and place 1 tbsp of mixture at one end. Roll towards the other end, wrapping tightly. Toothpick shut (or leave seam side down). Repeat with all zucchini and eggplant.
5. Lay the rolls into a deep baking tray (zucchini ends side down so it doesn't unravel) and repeat with the rest of the mixture.
6. Pour Napoletana sauce over the top and sprinkle the parmesan. Place into the oven for 30 - 40 minutes.