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
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.