Cannelloni with Ricotta, Spinach and Zucchini

Ingredients

• 2.2 lb large zucchini (4 large zucchini)
• 3.5 oz spinach
• 3.5 oz kale
• Salt
• 1 clove garlic
• 3.5 oz basil (0.5 bunch)
• 15 oz ricotta (45% fat in milk)
• 1 egg yolk
• 0.5 bio lemon (zest)
• Pepper
• 2 tsp Olive oil
• 19 oz tomato puree (jar)
• 1 tsp Dried Italian herbs
• 8.8 oz mozzarella (2 balls)
• 1.7 oz Parmesan (40% fat in milk)

Instructions

1. 1.

   Clean, wash and slice the zucchini thinly. Clean, wash spinach and kale, remove thick stems and blanch in boiling salted water for about 2 minutes. Drain, chill, squeeze out excess water and roughly chop. Peel and finely chop garlic. Wash, dry and strip basil leaves, reserve some for garnish, finely chop the rest.

2. 2.

   Place ricotta in a bowl and mix with garlic, egg yolk, lemon zest, chopped basil, spinach and kale, season with salt and pepper.

3. 3.

   Grease an ovenproof dish with 1 tsp olive oil. Season tomato puree with salt, pepper and Italian herbs and spread half in the dish. Arrange 3-4 zucchini slices overlapping on a work surface, place 2 tbsp of ricotta-vegetable filling on each and roll them up. Place the zucchini cannelloni seam-side down in the dish on top of the sauce. Spread the remaining tomato puree around and over them.

4. 4.

   Cut mozzarella into small pieces, grate Parmesan. Sprinkle cannelloni and tomato puree with cheese, drizzle with remaining oil and bake in a preheated oven at 200 °C (180 °C convection; Gas: Mark 3) for about 30-35 minutes, until the cheese is melted and lightly browned. Remove and sprinkle the remaining basil leaves over the cannelloni.