·       2 large zucchinis

·       100 ml milk

·       400 g ricotta cheese

·       2 cups spinach

·       500 ml tomato sauce

·       2 cloves garlic

·       1 tsp oregano

·       2 tbsp oil

·       Salt and pepper

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Wash and dry the zucchinis, then thinly slice using a vegetable peeler.

In a bowl, mix the ricotta, milk, and spinach torn into small pieces. Add salt and pepper.

In another bowl, mix the tomato sauce with oregano, garlic squeezed through a press, salt and pepper.

Lay out the zucchini slices, brush with oil on both sides, sprinkle with salt. Add a tablespoon of ricotta cheese mixture and roll up.

Move the zucchini rolls to a baking pan and add the tomato sauce.

Place into oven and bake for about 20 minutes at 200°C.

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