Artichoke & Ricotta Stuffed Zucchini Involtini
20 min
Veggie
78407
For 2 Portions
360 g
tomato puree
250 g
ricotta
50 g
mozzarella, shredded
40 g
artichoke heart, quartered
4 g
basil, fresh
2
zucchini
1
lemon
2 tbsp
olive oil
2 clove(s)
garlic
1 tsp
red pepper flake
1/2 tsp
oregano, dried
pepper
salt
1. All set?
2. Preheat oven to 425°F (conventional, recommended) or 400°F (fan).
3. Cut zucchini lengthwise into 1/4"-thick strips (6mm). Place zucchini strips onto a paper towel-lined baking tray and sprinkle with salt. Set aside.