Zucchini ricotta marinara recipe Recipe | Better Homes & Gardens Australia

Ingredients

• 2 leeks, sliced
• 2 sticks celery, very finely sliced
• 4 cloves garlic, crushed
• 2 sprigs rosemary, finely chopped
• ½ cup extra virgin olive oil
• 2 Tbsp tomato paste
• 3 x 400g cans cherry tomatoes
• Sea salt flakes and freshly-ground black pepper
• 4 medium zucchini
• 500g ricotta
• 1 cup grated Parmesan
• Finely-grated zest of 2 lemons
• 1 bunch parsley, finely chopped
• Garlic bread, to serve