Zucchini Spirals
Ingredients
- 6 Large zucchini, cut into 0.5 cm slices lengthways (approx. 30 slices) - Basil leaves to serve
Tomato-based sauce - 3 garlic cloves, crushed - 1 brown onion, finely diced - 1 tbsp dried oregano - 1 tbsp dried thyme - 5 truss tomatoes, diced - 400g can diced tomatoes - 750g Passata sauce - Olive oil
Filling - 1 large bunch of Basil, stems removed and leaves roughly chopped - 350g ricotta - 1/3 cup Parmesan cheese grated - ½ cup mozzarella cheese grated - 1 egg lightly beaten - Sea salt
Method
1 .Preheat oven to 180°C. Line 2 – 3 baking dishes with baking paper and brush with olive oil.
2. Lay the zucchini slices on the baking trays and bake for 15 – 20 minutes or until soft. Remove from oven and allow to cool.
3. Sauté the onion in a deep pan with a good drizzle of olive oil. Sweat down until the onion becomes transparent. Add the garlic and cook for another minute.
4. Add the diced fresh tomatoes, canned tomatoes, thyme and oregano to the pan, place a lid on slightly ajar and allow to simmer down for 15-20 minutes.
5. Stir through the passata sauce; allow to simmer for another 10-15 minutes. Turn off the heat and set aside while the pasta and filling are being made.
6. Add the chopped basil into a large mixing bowl with the fresh ricotta, grated mozzarella, grated parmesan, lightly beaten egg and a pinch of sea salt. Mix well until combined.
7. Spoon out the tomato sauce into the base of a baking dish.
8. Add 1 Tbsp of the basil and ricotta mixture to the end of a zucchini slice. Roll the zucchini slice up and place on top of the tomato mix in the baking dish.
9. Continue until the zucchini and ricotta mixture has been used up.
10. Bake in the oven for 40 minutes or until lightly golden and zucchini is starting to become crispy around the edges.
11. Remove from the oven and serve with fresh basil leaves.