ingredients

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• ✓5 large zucchinis, sliced thinly lengthways (use a mandolin if possible!)
• ✓2 garlic cloves, crushed
• ✓500g light ricotta
• ✓100g dodoni feta
• ✓250g frozen spinach, thawed
• ✓1/2 tsp nutmeg
• ✓1/4 tsp chilli flakes
• ✓2.5 cups Napoletana sauce
• ✓5 basil leaves + more to serve
• ✓Salt and pepper to taste
• ✓Olive oil - for cooking
• ✓4 tbsp parmesan cheese

method

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1. 1

   Preheat oven to 180°C fan-forced.

2. 2

   In a large mixing bowl, add ricotta, spinach, feta, garlic, nutmeg, chilli, basil and a generous pinch of salt and pepper. Mix well.

3. 3

   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.

4. 4

   Lay the zucchini flat in a deep baking tray (zucchini end side down so it doesn't unravel) and repeat with the rest of the mixture.

5. 5

   Pour Napoletana sauce over the top and sprinkle the parmesan. Place into the oven for 30 minutes.

6. 6

   Serve!