1

Preheat the oven to 200°C, fan 180°C, gas mark 6. Trim and coarsely grate 1 of the courgettes and set aside. Trim and peel the remaining 2 courgettes into 16 wide ribbons using a Y-shaped vegetable peeler, then roughly chop any trimmings and set aside.

2

Mist a large nonstick pan with cooking spray and cook the onion over a medium heat for 10 minutes until soft. Add the garlic and cook for 1 minute then stir in the grated courgette, chopped courgette, passata, tomato purée, oregano and balsamic vinegar. Season and simmer for 20 minutes, until thickened, then stir in the torn basil.

3

Meanwhile, wilt the spinach in a large pan of boiling water for 1 minute, then transfer to a sieve set over a bowl. Let cool, then squeeze out any excess liquid, pat dry with kitchen paper and roughly chop. Combine with the ricotta and nutmeg in a bowl then season to taste.

4

Spread a heaped teaspoonful of the ricotta mixture over each courgette ribbon, then roll to encase.

5

Spoon the sauce into the base of a rectangular baking dish and stand the courgette rolls in the sauce. Bake for 15-20 minutes, until the sauce is bubbling and the courgette is tender and golden.

6

Serve garnished with the basil leaves.