This is a beautiful way to use up zucchini in warmer weather. Make it meat-free or add some ham to the mix for your carnivorous family. This was part of our Spring 2020 Meal Plan, so make sure you subscribe to receive your monthly Four Fast Weeknights recipes and another seasonal meal plan every quarter.
- Look for some lovely fresh zucchinis and tomatoes at a local market or fruit and vegetable shop. You can often pick up a whole kilo for a few dollars.
- Try to get medium and similar shaped zucchinis so the rolls will be consistent.
- You can use store bought tomato passata or even pasta sauce, but this is so much richer with fresh blitzed tomatoes when they are in season.
Kids in the kitchen jobs:
- Veggie washer – it is always important to wash veggies, even organic ones, so teach them young.
- Use a child-safe knife to chop the tomatoes, cut out any woody cores and place in the food processor.
- Press the processor button to blitz into a sauce.
This is a beautiful way to use up zucchini in warmer weather. Make it meat-free or add some ham to the mix for your carnivorous family. Part of our September 2020 Meal Plan, so make sure you subscribe to receive yours next month.
- 5 medium-size zucchinis sliced into long thin strips with a potato peeler, mandolin cutter or long knife.
- 6 ripe tomatoes, chopped
- 1 & ½ cups cheddar cheese, grated
- ¼ cup semi-dried tomatoes, chopped
- 1 & ½ cups ricotta cheese
- ½ cup cheddar cheese, grated
- 1 teaspoon fresh thyme leaves, leaves removed from stalks
- ½ cup fresh parsley, finely chopped
- ½ cup fresh basil leaves, roughly shredded
- 2 teaspoons raw sugar
- 2 eggs
- 1 tablespoon tomato paste
- 1 lemon, juice and zest
- ½ teaspoon salt
- Make right up to the point of cooking and cover with cling wrap, really well, and freeze. Cook straight from frozen into a pre-warmed oven, allow approx. 45 minutes cooking time.
- Place the tomatoes, tomato paste, half the lemon juice, sugar, salt, basil leaves and parsley into a food processor and pulse until fairly smooth.
- In a bowl combine the ricotta, cheddar cheese, eggs, thyme, remaining lemon juice and lemon zest.
- Take a baking dish and pour in half the tomato mixture, spread across the base.
- With the washed zucchini you want long, thin slices, as long as possible and as rectangular in shape as possible. They need to be thin enough to use like fresh lasagne sheets.
- You can slice by hand, use a wide peeler or use a vegetable slicer.
- Roll a piece of zucchini into a circle and place into the tomato base, start against the edge. Fill the centre with ricotta mixture. Continue until all the ingredients have been used.
- Fill any gaps with remaining tomato mixture.
- Gently sprinkle each one with parmesan.
- Bake in the oven for approx. 25- 30 minutes or until nice and golden on top and zucchini is cooked through.
- Can add ham for a different flavour – add to the cheese mixture.
- Swap parmesan for cheddar for a milder taste.
- Add chilli for a more adult version