Zucchini, spinach and ricotta involtini
5
Points®
Total Time
30 min
Prep
15 min
Cook
15 min
Serves
4
Difficulty
Moderate
Get your vegie fix with this vibrant dish that’s bursting with colour and goodness.
Ingredients
Zucchini
5 large, cut into 36 thin strips, lengthways
Reduced-fat ricotta cheese
1 cup(s), (240g)
Cooked frozen spinach
250 g, excess water squeezed out
Grated parmesan cheese
2 tbs
Fresh chives
1 tbs, chopped, plus extra to serve
Garlic
1 clove(s), crushed
Fresh lemon rind
1 tsp
Lemon juice
1 tbs
Baby potatoes
400 g, halved
Olive oil
2 tsp