How to make zucchaloni

A vegetarian recipe by Fast Ed. - by Fast Ed

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Ingredients

400g frozen shelled edamame

1 and a half cups of fresh ricotta

1 bunch of mint, finely chopped

3 free range eggs

Finely grated zest and juice of 2 lemons

1/2 teaspoon ground nutmeg

sea-salt flakes and fresh black pepper to season

4 medium zucchini

500ml best-quality Italian tomato passata ( or canned crushed tomatoes)

Basil leaves, grated parmesan and mixed leaf salad to serve

Method

Preheat oven to 170 degrees Celsius fan-forced. Bring a large pot of salted water to boil over high heat. Blanch edamame for 1 minute, then refresh under cold running water. Drain, transfer to a food processor ad pulse until a coarse crumb forms.
Put edamame in a large bowl. Stir in ricotta, mint, eggs, zest, juice and nutmeg, then season. Use a mandolin to slice zucchini into fine strips length-ways. Arrange on a board in sets of four strips, slightly overlapping. Place 2 tablespoons ricotta mix at near edge, then roll up to enclose.
Place zucchini rolls in a large ovenproof dish, then pour passata over. Bake for 40 minutes. Serve with basil leaves, grated parmesan and leaf salad.

Fast Ed

'Fast' Ed Halmagyi is one of Australia’s best-loved TV chefs and food authors. For over a decade, Ed has appeared on television and radio, in newspapers, magazines and books.