Make the most of our seasonal courgettes with this fun, simple yet timelessly elegant recipe.  

Cook time: 55 minutes | Serves 2 to 3

Ingredients:
➤ 2 large Zucchinis 
➤ 30 ml Olive Oil
➤ 250 gms Ricotta 
➤ 300 gms crushed Tomatoes (canned)
➤ 100 gms Spinach (chopped)
➤ 50 gms Basil (chopped)
➤ 1 medium White Onion 
➤ 50 gms Garlic
➤ Salt (to taste)
➤ Pepper (to taste)
➤ Oregano (to taste)

Preparation:
➤ Chop off the ends of the zucchini. Take a peeler and slice them evenly into thin strips. 
➤ Mince your garlic. Chop your spinach, basil & white onion. 

To make the Ricotta filling:
➤ In an oiled pan, add half an onion and cook till it softens. Add in half the garlic and cook until fragrant. 
➤ Add the chopped spinach & cook this on low heat till it wilts. 
➤ Mix together salt, pepper, chopped basil & whipped ricotta with the cooked spinach. 

To make the Zucchini Roll-Ups:
➤ Lightly toss the zucchini strips in an oiled skillet on medium heat. 
➤ Cook this till it becomes soft and pliable. 
➤ Place the strips on a clingwrap. Layer the zucchini strips one on top of the other.
➤ Spoon in the ricotta filling on one end and roll it up tightly with the help of the cling wrap.  

To make the Marinara Sauce:
➤ In a saucepan, heat some oil on medium flame, add onions, and cook till soft. Toss in the garlic & cook until fragrant. 
➤ Add in the crushed tomatoes, salt, pepper & oregano and bring it to a boil.
➤ Cover with a lid & turn the flame to low. 
➤ Simmer this mix for 15 to 20 minutes. 
➤ Finish with freshly chopped basil. 

Cooking:
➤ Preheat the oven to 200 degrees Celcius.
➤ In a baking tray, add the Marinara sauce and place the roll-ups, keeping some space in between. 
➤ Bake this for 15 to 20 minutes, till the zucchini begins to crisp up.
➤ Take it out of the oven and serve with freshly pluckk'd basil.