Ricotta and zucchini cannelloni recipe for a tasty dinner

Ingredients for Ricotta and zucchini cannelloni

• 180 g frozen peas

• 2 eggs

• 360 g fresh firm ricotta

• 50 g baby spinach leaves, roughly chopped

• 15 g finely chopped mint

• 10 ml finely grated lemon rind

• sea salt and cracked black pepper, to taste

• 3–4 courgettes, thinly sliced lengthways using a mandolin

• 500 ml tomato purée (passata)

• 50 g grated mozzarella

How to make Ricotta and zucchini cannelloni

1. Preheat the oven to 180°C (fan) or 190°C (conventional).

2. Place the peas in a colander and rinse them under hot running water to thaw. Drain well and transfer to a large bowl.

3. Using a fork or potato masher, roughly mash the peas. Crack the eggs into the bowl and add the ricotta, spinach, mint, lemon rind, salt, and pepper. Mix well with a spatula until combined.

4. Place 1 heaped tablespoon of the pea mixture at one end of each slice of zucchini. Roll up the slices to enclose the filling.

5. Pour the puree into a 22cm x 30cm (2-litre capacity) baking dish. Nestle the zucchini rolls into the dish so they fit snugly.

6. Sprinkle the mozzarella over the top and bake for 30 minutes, or until golden and cooked through.

7. Use oven gloves to carefully remove the dish from the oven and allow it to cool slightly before spooning onto serving plates.

Disclaimer
While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.