Hello lovelies, when high summer makes the zucchini grow faster than we can eat them, we start rolling: this zucchini involtini with spinach and feta is my favourite recipe for using up several of the green giants at once. Thin zucchini slices go briefly into the oven, are then rolled around a warm spinach and feta filling and baked on a herby tomato sauce – light, summery and with no pasta or potatoes in sight.
The heart of the dish is the filling: I let fresh spinach wilt in the pan with onion and garlic, season it with a pinch of nutmeg and a splash of lemon juice and finally fold in the crumbled feta. This mixture goes spoonful by spoonful onto the pre-softened zucchini slices, which then roll up into little rolls without cracking.
Underneath sits a quick tomato sauce with oregano, basil and a little chili, in which the rolls soak up flavour beautifully as they bake. On top, grated parmesan and a few fresh basil leaves form the golden crust that holds the whole dish together.
What comes out of the oven is a dish that sits lightly on the plate yet still fills you up – perfect as a summery main with a little bread or as a starter for guests.
If you fancy more stuffed vegetable dishes, do try my Filled zucchini with lentils and orzo, my Stuffed peppers with spinach and my Vegan cannelloni with spinach, which are baked rolled up in tomato sauce just the same.
