Liv's Oven Baked Zucchini Involtini with Ricotta, Spinach and Lemon

Ingredients:

3 large zucchini, cut longways into strips (about 5-6 for each)

Extra virgin olive oil

Cracked black pepper

1 cup ricotta cheese

100g Danish feta or goats cheese

250g frozen spinach, thawed and drained of liquid

1/2 lemon, juice & zest

1 egg

400g jar of pasta sauce of choice

1 cup grated mozzarella

Instructions

1. Preheat the oven to 220°C conventional (200°C fan-forced).
2. Lay the zucchini slices on roasting trays in a single layer. Brush the slices with 1–2 tablespoons olive oil (you can also use olive oil spray). Season well with salt and pepper. Roast for up to 15 minutes, until browned and cooked.
3. In a medium bowl, place the ricotta, feta, spinach, lemon zest and juice and egg. Season well with salt and pepper and mix to combine.
4. Pour half the pasta sauce into a square roasting or cake tin and spread it out with the back of a spoon.
5. Place a tablespoon of the ricotta mixture onto one end of a roasted zucchini slice and use your fingers to roll it up. Place in the roasting tin on top of the pasta sauce. Repeat with the remaining zucchini and ricotta until you have a layer of involtini. Spoon over the remaining pasta sauce and sprinkle over the grated mozzarella. You can drizzle over some more olive oil if you wish. Bake for 30 minutes until golden.