Spinach And Ricotta Zucchini Cannelloni

Ingredients

• 2 large thick Zucchini (washed and unpeeled)
• 14 oz can crushed tomatoes (or pasta sauce of choice/Passata)
• 18 oz frozen spinach (thawed)
• 18 oz Ricotta
• 2 x-large eggs
• 3 cloves garlic, crushed (or 2 teaspoons garlic powder)
• 3/4 cup mozzarella cheese (divided)
• 1 pinch salt to taste

Instructions

1. 1

   Preheat oven to 210°C | 410°F. Prepare a shallow baking dish with half of the pasta sauce. Set aside. Using a mandolin, slice Zucchini lengthwise to create wide ribbons. Set aside.

2. 2

   Place spinach in a large bowl and squeeze out any excess liquid and discard. Mix in the ricotta, eggs, garlic and 1/2 cup of the mozzarella cheese until all ingredients are well combined. Mix through salt to taste.

3. 3

   Place two zucchini ribbons on top of each other (as pictured above); spoon 1-2 tablespoons of the ricotta mixture onto the smallest end. Roll up to form a cannelloni and place into a shallow baking dish, open end facing up. Repeat with remaining zucchini and spinach mixture. Pour the remaining sauce over the 'cannelloni,' and top with remaining cheese.

4. 4

   Bake in the oven for 20-30 minutes, or until the cheese is golden and bubbling and the zucchini is soft when tested with a fork or toothpick.