Zucchini Roll-Ups

Where This Goes Wrong

Cut the strips from the wide middle of each zucchini; the ends are too narrow to roll.

If a strip tears, overlap it with a second one.

Do not overfill; a modest spoonful rolls tighter.

How to Make Zucchini Roll-Ups

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1. Heat the oven to 220°C / 430°F (200°C / 390°F fan). Lay the zucchini strips on two lined baking trays, brush with the oil and sprinkle with the salt. Roast for 8 minutes, until pliable and lightly golden. Pat dry with paper towels. Lower the oven to 190°C / 375°F (170°C / 340°F fan).

   Mark done Start 8 min timer

2. Mix the ricotta, Parmesan, basil, garlic and pepper in a bowl.

   Mark done

3. Spread half the passata in a baking dish. Spoon a heaped tablespoon of the filling onto the wide end of each strip, roll up and set seam side down in the dish.

   Mark done

4. Spoon over the remaining passata, scatter with the mozzarella and bake for 12 minutes, until bubbling and golden.

   Mark done Start 12 min timer

Storage and Reheating

Keeps in the fridge for up to 3 days. Reheat in a hot oven.

Changing the Recipe

• An eighth of a teaspoon of garlic powder per clove is the usual stand-in when you are out of fresh garlic — it will not caramelise the same way, but it carries the flavour.

Serving Zucchini Roll-Ups

• A green salad
• Steamed broccoli
• A slice of wholegrain bread

Common Questions About Zucchini Roll-Ups

What's in a Serving

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.