Zucchini Cannelloni with Ricotta and Peas | SPC

Ingredients

• 1½ cups frozen peas
• 2 eggs
• 1½ cups fresh firm ricotta
• 2 cups baby spinach leaves, roughly chopped
• ¼ cup finely chopped mint
• 2 teaspoons finely grated lemon rind
• sea salt and cracked black pepper, to taste
• 3–4 large zucchinis, thinly sliced lengthways using a mandolin, you’ll need about 24 long slices
• 2 cans Ardmona Crushed Vine Ripened Tomatoes
• 1 tbsp olive oil
• 2 cloves garlic, crushed
• ½ cup (50g) grated mozzarella