· 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
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.