for 4 persons Ingredients

  • 10-12 courgettes
  • 1.5tbsp Flora regular, melted
  • 400g ricotta cheese
  • 3tbsp chopped fresh parsley
  • 2tbsp chopped fresh mint
  • 80g baby spinach, washed and roughly chopped
  • Zest and juice of 1 lemon
  • Sea salt and freshly ground black pepper
  • 1tbsp toasted pine nuts (or toasted almonds), to garnish


for courgette cannelloni with spinach and ricotta

  1. Using a vegetable peeler, peel the courgettes lengthwise to form thin ribbons. Place the strips on a tray and brush with the melted Flora.
  2. Mix the ricotta, parsley, mint, spinach, lemon zest and juice and seasoning to taste.
  3. Create a sheet by layering the courgette ribbons slightly on top of one another and drop about 3 to 4 teaspoons of filling on one side of the sheet and roll the courgette layers over to form cannelloni.
  4. Repeat until most the cheese filling has been used up; leave enough to crumble over the top. Arrange the cannelloni in an oiled casserole dish, packing them tightly.
  5. Sprinkle over any remaining filling, season well then bake at 180 degrees Celsius for 10-15 minutes or until golden.
  6. Serve garnished with pine nuts.