Zucchini rolls with ricotta and spinach

Ingredients

• 4 pcs Zucchinis, sliced lengthwise to 0.5cm thick
• 1 tbsp Olive oil, cooking
• 120 ml Ricotta
• 1 pcs Egg, whole
• 60 ml Parmesan cheese, grated
• 140 g Baby spinach, chopped
• 1/2 tbsp Dill weed, dried
• 1 pinch Sea salt
• 1 pinch Black pepper, ground
• 350 g Tomato sauce, low sodium
• 2 pcs Garlic clove, minced
• 1 bunch Basil leaves, chopped
• 120 ml Mozarella, shredded

Method

1. Pre-heat the oven to 356° Farenheit.
2. Wash the zucchini, pat dry and cut the ends. Cut each one into 4 slices.
3. Set them on a baking sheet and drizzle each side with olive oil plus a dash of salt.
4. Bake until they are soft which take you 15-20 minutes. Take them out and let them cool.
5. In a separate bowl add the ricotta, parmesan, egg, baby spinach and the seasoning and mix.
6. For the sauce: Heat 1 tablespoon olive oil in a medium saucepan add garlic and cook for 1 minute, add the tomato sauce, salt, pepper and basil leaves,and cook for about 10 minutes.
7. Assemble the rolls:Place a spoonful of the filling on the bottom of each zucchini slice and roll it up.
8. Pour half of the tomato sauce in a baking dish and place the stuffed zucchini rolls on top of the sauce.
9. Top with more tomato sauce and sprinkle shredded mozarella, bake for 20-25 minutes.