Oh my goodness, how GOOOOD is this zucchini cannelloni!?It's SO light, simple and bloody delicious! Serves 6Ingredients: 5 large zucchinis, sliced thinly lengthways (use a mandolin if possible!)2 garlic cloves, crushed500g light ricotta100g dodoni feta250g frozen spinach, thawed 1/2 tsp nutmeg 1/4 tsp chilli flakes 2.5 cups nap sauce 5 basil leaves + more to serve Salt and pepper to taste Olive oil - for cooking4 tbsp parmesan cheese Directions: Pre-heat oven to 180 degrees celsius. In a large mixing bowl, add ricotta, spinach, feta, garlic, nutmeg, chilli, basil and a generous pinch of salt and pepper. Mix well. Lay one piece of the zucchini flat on the bench and place 1 tbsp of mixture at one end. Roll towards the other end, wrapping tightly. Toothpick shut. Lay the zucchini flat in a deep baking tray (zucchini end side down so it doesn't unravel) and repeat with the rest of the mixture. Pour Napoletana sauce over the top and sprinkle the parmesan. Place into the oven for 30 minutes. Serve!
