Zucchini, spinach and ricotta involtini
5 large, cut into 36 thin strips, lengthways
Reduced-fat ricotta cheese
1 cup(s), (240g)
Frozen boiled spinach, drained
250 g, excess water squeezed out
Grated parmesan cheese
1 tbs, chopped, plus extra to serve
1 clove(s), crushed
Fresh lemon rind
400 g, halved
- Place zucchini strips in a large heatproof bowl. Carefully pour over enough boiling water to cover and stand for 45 seconds. Drain. Cool under cold running water to prevent further cooking. Lay 3 strips of zucchini on a clean work surface, slightly overlapping. Repeat with remaining strips to make 12 stacks. Combine ricotta, spinach, parmesan, chives, garlic, rind and juice in a medium bowl. Divide mixture between zucchini and roll up to enclose filling. Arrange rolls seam-side down in two bamboo steaming baskets over a saucepan of simmering water. Cover and steam for 5-6 minutes or until cooked.
- Meanwhile, place potatoes and 2 tablespoons water in a medium microwave safe bowl. Cover with plastic wrap and microwave on high (100%) for 4 minutes or until tender. Drain.
- Heat oil in a large non-stick frying pan over medium heat. Cook potato, stirring occasionally, for 2-3 minutes or until golden. Serve zucchini rolls with potato and sprinkle with extra chives.