Zucchini Involtini in tomato sauce

This Zucchini is flavour packed. It is a fantast gluten free and vegetarian friendly dinner also. We adore this recipe at home and hope you do also. Scoop up the extra sauce with homemade garlic bread.

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Course: Lunch, Dinner

Cuisine: Italian

Prep Time: 20

Cook Time: 25

Servings:

Calories: 466kcal

Author: Nellie Kerrison | Relish Mama

Cost: 10

Equipment

1 Saucepan
1 Baking tray

Ingredients

Tomato sauce

60 ml olive oil
I brown onion diced
2 cloves of garlic peeled and finely diced or grated
1 x 700ml passata or sugo or use 2 x 400g tins of crushed tomatoes
A small pinch of Aleppo pepper or chilli flakes
1 teaspoon of sweet smoked paprika
50 g butter
4 zucchini
40 ml olive oil
Sea salt
Sumac
1 cup of fresh ricotta
½ cup mozzarella
1 egg
1 cup of baby spinach leaves chopped
½ cup of flat leaf parsley leaves chopped
1 lemon zest & juice of
Sea salt
Freshly cracked black pepper
½ cup grated mozzarella
Extra virgin olive oil to drizzle
Fresh basil or oregano leaves to serve (optional)

Instructions

Heat oil in a saucepan over medium heat. Sautee the onion for 5 minutes, stirring often.
Add the garlic and cook, stirring for 1 minute.
Add the passata (carefully so as it doesn’t splash at you). Then add the chilli and paprika. Season with sea salt & freshly cracked black pepper and add the butter. Cover and simmer for 15 minutes.
Heat the oven to 220oC.
Prepare 2 baking trays by lining them with baking paper.
Slice the zucchini, lengthways into 0.5 cm thick slices. Brush the zucchini with a little olive oil & sprinkle with sea salt & a little sumac. Place in the oven for 15 minutes.
Mix together the ricotta, mozzarella, egg, spinach, parsley, lemon zest and juice, sea salt & freshly cracked black pepper.
Take a large baking dish and place a couple of spoonful’s of the tomato sauce across the base. Place a good tablespoon or more of the ricotta mixture at one end of the zucchini & roll up. Place this in the baking dish & repeat with the other zucchini. Top with the remaining tomato sauce and top with the mozzarella. Drizzle with some extra virgin olive oil & bake for 25 minutes.

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