Courgette Involtini

Ingredients

4 servings

• 2 zucchini
• 250 g ricotta
• 5 cl olive oil
• 500 g tomato sauce
• 100 g grated parmesan
• 60 g fresh spinach

Steps

1. 1

   Start by slicing the courgettes thinly lengthwise using a mandoline.

2. 2

   Sear them for 2 minutes on each side. Salt between each batch and let them cool to room temperature.

3. 3

   Prepare the filling: mix the ricotta, 80g of parmesan, olive oil, and spinach leaves, chopping them if necessary. Season with salt and pepper.

4. 4

   Pour the tomato sauce into the bottom of an ovenproof dish.

5. 5

   Place a teaspoon of filling on one end of each courgette slice, then roll them up and place them on the tomato sauce.

6. 6

   Sprinkle with the remaining parmesan (20g), and bake in a preheated oven at 180°C for about twenty minutes, keeping an eye on it. It's ready!