2 leeks, sliced
2 sticks celery, very finely sliced
4 cloves garlic, crushed
2 sprigs rosemary, finely chopped
½ cup extra virgin olive oil
2 Tbsp tomato paste
3 x 400g cans cherry tomatoes
Sea salt flakes and freshly-ground black pepper
4 medium zucchini
1 cup grated Parmesan
Finely-grated zest of 2 lemons
1 bunch parsley, finely chopped
Garlic bread, to serve
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.