This casserole with zucchini cannelloni stuffed with spinach in tomato sauce not only looks nice but is also delicious and low carb
Heat the oven to 200 degrees. Cut the courgettes into thin slices with a mandolin or cheese slicer, about 20 to 24 pieces. Fry the spinach in a pan until it starts to wilt or use spinach from the freezer that has been well drained. Mix the ricotta with the spinach, pesto, pepper, salt, egg and 50 g grated cheese.
Cut the slices of Parma ham in half lengthwise and place a piece on about half of the zucchini slices (if you want to use more meat in the dish, you can also take a double portion of Parma ham and invest all the slices. Or omit it for a vegetarian version). Spoon a little of the ricotta mixture onto a zucchini slice and spread it over it.
Then carefully roll them up. Place the tomato sauce in an oven dish and insert the zucchini rolls. Sprinkle with some cheese and the pine nuts. Place the dish in the oven for about 25 minutes and, if possible, turn on the grill for the last few minutes.
Source: Leukerecepten by leukerecepten-nl.
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