- Zest of 1 lemon
- Juice of 1 large lemon
- 1 cup English Spinach, stalks removed
- 6 green onions, chopped in four
- 1 tablespoon of Broth of Life Vegetable stock
- 1 tsp pink Himalayan salt
- 1 large white fish fillet , finely chopped
- 500g fresh firm ricotta, hand crumbled
- 15g dill (packet), removed the large steams and dice
- 4-5 zucchini’s (courgettes), thinly sliced lengthways using a mandolin (you’ll need 30 long slices)
- 1 tbsp of olive oil
- 2 garlic gloves finely cut
- 1 medium brown onion finely cut
- 1 can organic diced tomatoes (440g)
- 1 cup tomato puree
- salt & pepper to taste
- 1/2 cup water
- Finely grated parmesan
- Preheat your oven to 180ºC.
- Place your lemon, lemon juice, spinach, green onions, Broth of Life Vegetable stock and salt in a blender and pulse until combined into a paste.
- In a large bowl hand crumble the ricotta to break it down into a finer crumb mix.
- Add the fish, dill and green mixture from the blender and fold together to combine.
- Lay out your zucchini slice and carefully place around one good heaped tablespoon of the mixture onto it, and evenly distribute it along the zucchini. Carefully start at one end and roll up to enclose the filling.
- Place the rolled zucchini onto a platter and repeat until all of the 30 are done. Set aside.
- In a large frypan on medium heat, heat your olive oil and add your garlic and onion. Cook until clear and add your diced tomato, tomato puree, water, salt and pepper to the pan.
- Simmer down until the sauce is a little thicker.
- In a large baking dish (2 litre capacity) pour the tomato sauce into the base.
- Nestle the zucchini rolls into the dish so they fit snug.
- Bake for 20 mins, then take out of the oven to sprinkle with some parmesan and pop back for a further 5 mins or until golden.
- Remove from the oven and allow to cool for a little before spooning onto plates.
BOL tip - you can also do this recipe without the fish for a no meat option.