Feel fresh and fancy with these zucchini rolls.
Top tip when making this recipe: make sure to get all that excess liquid out of the spinach. Squeeze it between your hands – you will be amazed at how much comes out. What’s left is all the fibre! Which is what we’re after. The ricotta filling for these rolls also doubles up as a delicious pasta sauce, finished with a squeeze of lemon. Scale the recipe up if you’re feeding a crowd.
Makes: 2 portions
Prep Time: 15 minutes
Ingredients
- 60g ricotta
- 2 tbsp finely grated parmesan
- 50g frozen spinach, defrosted and excess water squeezed out
- 1 tsp ground nutmeg
- 1 tbsp pine nuts, toasted
- 1 small zucchini, sliced into ribons with a manodline or peeler
- salt and pepper
METHOD
- Make the filling by mixing together the ricotta, Parmesan, spinach, nutmeg and toasted pine nuts in a bowl and season generously with salt and pepper.
- Lay out the ribbons of zucchini and spread equal amounts of the filling mixture along the length of each. Roll up each filled ribbon into a spiral. Arrange the spirals on a serving plate and serve.
I confess that I was seduced by the man who made this dish for me.
I love rhubarb and used to grow it outside my window in east London.
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