Zucchini Cannelloni

ingredients

• 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

1. Preheat oven to 180°C fan-forced.
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. 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. 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. Pour Napoletana sauce over the top and sprinkle the parmesan. Place into the oven for 30 minutes.
6. Serve!