Ingredients:

  • 4 large (or 6 medium) straight Zucchinis
  • 1 tbsp Coarse Sea Salt (for draining)
  • 1 tbsp Olive Oil, extra virgin
  • 450g (15 oz) Whole Milk Ricotta Cheese, drained
  • 1 large Egg, free-range
  • 150g (5 oz) Frozen Spinach, thawed and completely squeezed dry
  • 120g (4 oz) Freshly Grated Parmesan Cheese, plus 2 tbsp extra for topping
  • ½ tsp Dried Oregano
  • 1 tsp Dried Basil
  • ¼ tsp Freshly Grated Nutmeg (optional)
  • ½ tsp Black Pepper
  • ¼ tsp Fine Sea Salt
  • 700 ml (24 oz jar) High-quality Marinara or Passata
  • 1 clove Garlic, finely minced (optional)
  • 150g (5 oz) Shredded Low-Moisture Mozzarella Cheese

Instructions:

  1. Trim the ends off the zucchini. Using a mandoline (set to ⅛ inch or 3 mm thickness) or a sharp knife, slice the zucchini lengthwise into 12–16 long, uniform strips.
  2. Lay the slices in a single layer on a rack. Generously sprinkle both sides with coarse salt. Allow the slices to rest for 30 minutes to draw out excess moisture.
  3. Rinse the zucchini briefly under cold water to remove the salt, then immediately pat them bone-dry with paper towels or a clean tea towel. This step is essential for preventing a watery dish.
  4. Preheat the oven to 400°F (200°C). In a large bowl, combine the ricotta cheese, egg, completely dried spinach, Parmesan cheese (120g portion), oregano, basil, nutmeg, pepper, and fine salt. Mix thoroughly until homogenous.
  5. Spread about half of the marinara sauce evenly over the bottom of a 9x13 inch baking dish.
  6. Lay a prepared zucchini slice flat. Spread approximately 2–3 tablespoons of the ricotta filling evenly over the slice, leaving a small border.
  7. Starting at one end, carefully and tightly roll the zucchini slice into a compact cylinder. Place the finished roll seam-side down into the prepared baking dish. Repeat until all rolls are arranged tightly.
  8. Pour the remaining marinara sauce over the zucchini rolls. Sprinkle generously with the shredded mozzarella cheese and the extra 2 tablespoons of Parmesan.
  9. Bake for 35–40 minutes, or until the sauce is bubbling furiously and the mozzarella topping is melted, golden brown, and slightly crispy.
  10. Remove the dish from the oven and allow it to rest for 10 minutes before serving. This allows the filling to set properly.