I love these little cheesy pockets wrapped in zucchini strips! They are so easy; delicious for a main or a side.
1 650g jar spaghetti sauce
1 cup grated mozzarella cheese
2 zucchini
454g ricotta
1 cup grated Parmesan cheese
1 egg
1/4 cup fresh basil, sliced
1/2 tsp. salt
1/4 tsp. pepper
Set your oven to 375 F. Mix together ricotta, Parmesan cheese, egg, basil, sliced, salt and pepper.
Cut your zucchini in thin strips using a mandolin or vegetable peeler. The width of the zucchini is the width of your strips, but they need to be thin enough in depth to be bendable. Overlap two slices, then two the other way, crossing in the middle.
Add a big tablespoon of cheese mixture, then fold over the ends of the top zucchini slices. Repeat with the bottom slices. Flip the package over and set into baking pan.
Make more of these until you are out of cheese. Pour the spaghetti sauce around the packets and top with grated Mozzarella.
Bake for 25-30 minutes.
