Ricotta And Zucchini Cannelloni

Name: Ricotta And Zucchini Cannelloni
Ingredients: 1½ cups (180g) frozen peas (easy peasy!); 2 eggs; 1½ cups (360g) fresh firm ricotta; 2 cups (50g) baby spinach leaves, roughly chopped; ¼ cup finely chopped mint; 2 teaspoons finely grated lemon rind (a tasty trick); sea salt; cracked black pepper; 3–4 zucchinis (courgettes), thinly sliced lengthways using a mandolin (you’ll need about 24 long slices); 2 cups (500ml) tomato puree (passata); ½ cup (50g) grated mozzarella

www.donnahay.com.au

Zucchini cannelloni filled with delicious ricotta, baby spinach, mint and mozzarella is a tasty mid week meal that is surprisingly easy to prepare.

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View full recipe on www.donnahay.com.au

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.donnahay.com.au.

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Cooking tools:

Mandoline
Baking dish
Oven
Colander
Mixing bowl
Fork
Potato masher
Spatula
Chef's knife
Cutting board
Measuring cup
Measuring spoon
Oven mitt
Plate

Ingredients

1½ cups (180g) frozen peas (easy peasy!)
2 eggs
1½ cups (360g) fresh firm ricotta
2 cups (50g) baby spinach leaves, roughly chopped
¼ cup finely chopped mint
2 teaspoons finely grated lemon rind (a tasty trick)
sea salt
cracked black pepper
3–4 zucchinis (courgettes), thinly sliced lengthways using a mandolin (you’ll need about 24 long slices)
2 cups (500ml) tomato puree (passata)
½ cup (50g) grated mozzarella