Zucchini and Ricotta Rolls
This recipe is jam-packed with vegetables and is a hearty comfort style vegetable meal. As well as a perfect way to use up imperfect produce or excess vegetables when in season.
INGREDIENTS
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3-4 large zucchinis
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250g ricotta
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2 punnets cherry tomatoes
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1 red capsicum (sliced into strips)
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1 red onion (chopped into 1cm wide segments)
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2 tbsp oregano leaves
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2 tbsp basil finely chopped plus extra leaves for serving.
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2 tbsp balsamic vinegar
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olive oil
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sea salt
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pepper
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A handful of parmesan cheese
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tooth picks
METHOD
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Preheat a fan-forced oven to 180°C
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Combine the prepared capsicum, red onion, tomatoes, garlic, oregano, a good pinch of sea salt, a good drizzle of olive oil and the balsamic vinegar in a large baking dish. Toss to coat all the ingredients and bake in the oven for 40 minutes covered with tin foil.
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Meanwhile the zucchini rolls can be prepared. In a small bowl combine the ricotta, a pinch of sea salt and pepper and 2 tbsp of finely chopped basil leaves, stir to combine.
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Chop the tops and bottoms off the zucchini. Use a mandolin to thinly slice the zucchinis into thin strips, or thinly slice them with a knife to a thickness of 3mm.
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Place 1 tsp of the ricotta mixture at one end of a strip of zucchini, fold over the ricotta, and roll up the zucchini. Use a toothpick to hold them into the rolled shape. Proceed with rolling up the remainder of the zucchini strips until all the ricotta mixture is used up.
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Once the vegetables have been baking for 40 minutes remove from the oven and discard the tin foil. Stir the vegetables and place zucchini rolls in rows on top of the baked vegetables - push them in a little bit and sprinkle over with a hand full of grated parmesan cheese. Place the baking tray back in the oven uncovered for a further 20- 25 minutes until the zucchini is cooked and the parmesan cheese develops a wonderful golden colour.
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Remove the toothpicks when serving and serve with the remainder of the basil leaves sprinkled over the top.
Serve: 4 people
Prep time: 30 minutes
Cook time: 1 hr
Recipe by Bonnie Coumbe. See her site here & Instagram here.
