2 large zucchini
1 tablespoon extra virgin olive oil, plus more for drizzling
1 bunch swiss chard or silverbeet, finely shredded with white stems removed
1 clove of garlic, peeled and bruised
1 ½ cups whole milk ricotta cheese
Zest of one lemon
1 teaspoon fresh thyme leaves
1 ½ cups fresh tomato sauce
Salt and freshly ground black pepper
Parmesan cheese for serving
Preheat the oven to 425 degrees celcius.
Line two oven trays with baking paper. Trim the stem end off the zucchinis. Cut ¼ inch slices vertically from top to bottom of each zucchini. They don’t have to be perfect. Arrange the slices on the prepared trays and drizzle very lightly with olive oil. Season with salt and pepper. Transfer the trays to the oven and roast for 15 minutes. Remove the pan from the oven, turn the slices over, return to the oven and bake for a further 5 minutes. Cooking time may differ depending on how thick your slices are. You just need the zucchini to soften so that they can be rolled.
Meanwhile heat a pan on medium heat. Add one tablespoon of olive oil and the garlic clove. Once the garlic is starting to sizzle, add the shredded swiss chard or silverbeet to the pan. Cover with a lid. Cook for about 5-7 minutes, turning a couple of times during that time. Drain the cooked chard in a colander removing the garlic clove. Squash the chard against the sides of the colander to remove as much liquid as possible. Allow to cool.
To make the filling, in a medium size bowl, mix together the ricotta cheese, lemon zest, thyme leaves and ¼ teaspoon of salt. When the chard has cooled, add it to the ricotta and mix through.
Spoon the sauce into an oven-proof baking dish. The bottom of the dish should just be covered in a thin layer.
To assemble the rolls take a slice of zucchini and place a spoonful (about 2 teaspoons) of ricotta filling at one end and gently roll the slice up around the ricotta. Place rolls seam side down in the dish on the tomato sauce . Sprinkle with a bit more black pepper. Transfer to the oven and bake until the sauce has reduced slightly and is bubbling and the rolls are lightly golden on top, about 25 minutes. Remove pan from the oven and shave parmesan over the top.
Serves 2.
