NUTRITIOUS AND DELICIOUS WINTER WARMERS WITH SARAH DI LORENZO Ricotta and Zucchini Cannelloni Serves 6 Know the news with the 7NEWS app: Download today Ingredients 6 zucchini 1 egg 1/2 cup of grated parmesan cheese 1/4 cup of fresh spinach 2 tablespoon s of chopped fresh basil Salt and pepper 2 cups of passata 1 1/2 cups of ricotta Topping 3/4 cup of mozzarella cheese 1 tablespoons of olive oil Fresh basil (handful) 1 tablespoon of olive oil 1 tablespoon of parmesan cheese Method Preheat the oven to 180 degrees. Using a potato peeler or mandolin slicer, slice the zucchini into strips lengthways. You should have around 30 strips.
Mix the egg, parmesan, spinach, basil, salt, pepper and ricotta in a bowl. Add the passata to a baking dish. Place a teaspoon of the ricotta mixture at the start of a zucchini strip and roll.
Then place in the baking dish on the pasta. Repeat until each zucchini strip is filled and stacked tightly. Top with olive oil, mozzarella, salt and pepper and a touch more parmesan.
Bake for around 30 minutes and serve with fresh basil. One pan chicken drumsticks and roasted vegetables Serves 4 Ingredients 350 grams of sweet potatoes chopped 350 grams of Brussels sprouts cut in half 8 shallots peeled and cut in half 4 carrots cut into pieces 1/4 cup of olive oil 6 cloves of garlic peeled and minced 1/4 cup of fresh rosemary laves 8 chicken legs Salt and pepper 1 tablespoon of dried thyme Method Add the vegetables, oil, garlic and herbs to a bowl and toss togethe.