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Zucchini Cannelloni with Ricotta and Peas

INGREDIENTS:

  • 1½ cups frozen peas
  • 2 eggs
  • 1½ cups fresh firm ricotta
  • 2 cups baby spinach leaves, roughly chopped
  • ¼ cup finely chopped mint
  • 2 tsp finely grated lemon rind
  • sea salt and cracked black pepper, to taste
  • 3–4 large zucchinis, thinly sliced lengthways using a mandolin, you’ll need about 24 long slices
  • 2 cans Ardmona Crushed Vine Ripened Tomatoes
  • 1 tbsp olive oil
  • 2 cloves garlic, crushed
  • ½ cup (50g) grated mozzarella

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