How to make zucchaloni

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.