Eating more plant-based foods is good you and good for the environment. This week, Ed’s got some inspiration for your next meat-free Monday, that’s got a bonus of also being gluten free! This marinara bake is so simple, so beautiful and so delicious, you won’t just want it on meat-free Monday, you’ll want it all week long.
Ingredients
Method
Preheat oven to 180°C. Sauté the leeks celery, garlic and rosemary in half the olive oil in a pan over a moderate heat for 5 minutes, until softened. Add the tomato paste and cook for 2 minutes, then mix in the cherry tomatoes and simmer for 15 minutes. Season with salt and pepper.
Slice the zucchini lengthways as fine strips and season with salt. Set aside for 5 minutes to soften. Beat the ricotta, Parmesan, lemon zest and parsley together.
Place a spoonful of ricotta mix at one end of the zucchini strips, then roll up. Spoon the tomato sauce into a pie dish, then arrange the zucchini bundles on top. Drizzle with the remaining oil, then bake for 30-35 minutes, until lightly golden. Serve with garlic bread.
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