Information
Prep: 15 minutes | Cook Time: 20 minutes | Serves: 4 | Vegetarian
Ingredients list
- 2 medium zucchinis
- 1 cup ricotta cheese
- ½ cup grated Parmesan cheese
- 1 teaspoon dried Italian herb mix (or to taste)
- Salt & pepper, to taste
- 1 cup Napoli (tomato) sauce
- 1 cup cherry tomatoes, halved
- 100 g bocconcini, torn into bite‐size pieces
- 2 tablespoons olive oil, plus extra for drizzling
- Fresh herbs (basil or parsley), for garnish
Method
- Preheat your oven to 180 °C (350 °F).
- Prepare the Zucchini Ribbons: Using a vegetable peeler or mandoline, slice each zucchini lengthwise into thin ribbons. Lay the ribbons flat on a paper towel and lightly pat to remove excess moisture.
- Make the Filling: In a bowl, combine ricotta, Parmesan, dried Italian herbs, and a good pinch of salt and pepper. Stir until smooth and well mixed.
- Assemble: Lightly spread the Napoli sauce in the bottom of a baking tray. Season the sauce with a little salt, pepper, and a sprinkle of Italian herbs. Take one zucchini ribbon, spread approx 1 teaspoon of the ricotta mixture over the zucchini and roll up tightly. Arrange each roll seam‐side down in the tray. Repeat until the tray is filled.
- Where there are gaps add halved cherry tomatoes between the zucchini rolls. Drizzle with olive oil and season lightly with salt, pepper, and more Italian herbs. Scatter torn bocconcini pieces over the top.
- Bake in the oven for 20 minutes, until the cheese is melted and the edges of the rolls begin to brown.
- Finish & Serve: Remove from the oven, drizzle with a little more olive oil, and garnish with fresh basil or parsley. Serve warm as a starter or alongside a green salad.
