- 500 g fresh ricotta
- 1/2 cup parmesan cheese grated
- 1/2 cup cheddar cheese grated
- 1 cup baby spinach leaves shredded
- 1/4 tsp nutmeg ground
- Salt and pepper
- 1 tbsp olive oil
- 1/2 onion finely diced
- 1 garlic clove minced
- 2 cups tomato purée
- 1 cup water
- 3 tbsp tomato paste
- Basil fresh
- Oregano fresh
- Salt and pepper
- 1 1/1 cups mozzarella cheese grated
- 1/4 cup parmesan cheese grated
Using a slicer, slice thin slices of zucchini lengthwise. Set aside.
Prepare the sauce by heating olive oil in a large pot. Sauté the onion and garlic until translucent.
Add the remaining sauce ingredients and bring to the boil. Reduce heat and allow to simmer for 15 - 20 minutes or until sauce has reduced and thickened. Season to taste.
While sauce is cooking prepare the filling by adding all filling ingredients to a mixing bowl, mix until well combined. Set aside.
Preheat oven to 180 C. Lay zucchini strips out flat as shown. Place a dollop of filling into the centre of zucchini and fold the strips over to encase filling as shown. Turn parcel over so that the ends are under parcel.
Repeat until all remaining zucchini and filling has been used. Recipe makes 16 parcels.
When sauce has thicken spread a thin layer over the base of a baking tray, arrange zucchini parcels in the baking tray and top with remaining tomato sauce. Sprinkle with mozzarella and parmesan cheese.
Place baking tray into oven and bake for 18 - 20 minutes or until cooked through.
Serve with steamed vegetables tossed in butter and seasoned with salt and pepper.
Calories: 299kcal | Carbohydrates: 7g | Protein: 20g | Fat: 21g | Saturated Fat: 12g | Cholesterol: 68mg | Sodium: 482mg | Potassium: 447mg | Fiber: 1g | Sugar: 4g | Net Carbs: 6g