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ZUCCHINI RICOTTA ROLL UPS 

These zucchini roll ups are excellent for serving during the festivities, especially if you will be serving a four or five-course meal.

They are light, not too filling like pasta and of course delicious! 

RECIPE:
Makes 18
Ingredients 
3-4 Large Zucchini
Ricotta Filling:
250g/8.8oz Ricotta
100g/3.5oz Shredded Mozzarella plus extra for on top
2 Tbls Parmesan Cheese plus extra for on top
1 Egg
1/2 Tsp Garlic Powder
2 Tbls Chopped Fresh Basil
Pinch Nutmeg
Salt & Pepper

Tomato Sauce:
400g/14oz Tin Whole Tomatoes
200g/7oz Tin Diced Tomatoes
1 Small Onion, finely chopped
2 Garlic Cloves, minced
1/2 Tsp Oregano
1/2 Tsp Basil
Pinch Red Pepper Flakes (optional)
1 Tsp Sugar
Salt & Pepper

Method:
Tomato Sauce –
Crush the whole tomatoes in a bowl with your hands or a fork.
Fry the onions in a little olive oil until it starts to soften then add the garlic and saute for about 1 minute. Add the remaining ingredients and simmer for 30 minutes or until sauce thickens.

Zucchini Roll ups –
Preheat oven to 200C/400F.
Slice the zucchini lengthwise about 1/4 inch thick.
Lay the zucchini on a greased baking sheet with olive oil.
Drizzle a little olive oil over the zucchini and season with salt.
Bake in oven for 10 minutes or until they are soft and tender. Remove from oven and set aside to cool.
In the meantime prepare the filling; Mix all of the ricotta ingredients together in a bowl. Take each zucchini slice, spread a thin layer of the ricotta filling and roll them up.
Spread half of the tomato sauce on the bottom of a casserole dish. Lay the zucchini next to each other. Place 2 teaspoons of sauce over each zucchini. Top with shredded mozzarella, parmesan cheese and freshly ground pepper.
Bake uncovered for 30 minutes or until cheese is melted and golden on top.