Method

1. Pre heat oven to 180°C. Line a baking tray with baking paper and brush with olive oil.

2. Heat 2 tbsp olive oil in a large frypan on medium heat. Cook the garlic for 2 minutes until soft and golden. Add cherry tomatoes, capsicum, onion, oregano and balsamic and cook for 15 minutes until vegetables are soft. Add tinned tomatoes, season with salt and pepper and continue to cook for a further 15 minutes, until the sauce thickens.

3. In a small bowl combine the ricotta, a pinch of sea salt and pepper, stir to combine.

4. Chop the tops and bottoms off the zucchinis, use a mandolin to thinly slice the zucchinis into thin strips. Or thinly slice them with a knife into 3mm strips.

5. Place a tbsp 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 in the roll shape. Proceed with rolling up all of the zucchini strips until all the ricotta mixture is used up.

6. Once the vegetables have finished cooking and the sauce has thickened, place the mixture into the baking tray. Place zucchini rolls in rows on top of the cooked 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 for 25 – 30 minutes until the zucchini is cooked and the parmesan cheese develops a golden colour.

7. Remove the toothpicks and sprinkle the basil leaves over the dish.