Delicious Zucchini Cannelloni

Prepare the cannelloni: Cut the zucchini lengthwise into thin slices (about 6 per zucchini). It is recommended to use a mandolin for this, as it produces uniform slices and this will make the rolling process easier. Sauté the slices in a hot pan without oil for 1-2 minutes per side to soften them. Allow to cool.

Prepare the filling: In a bowl mix the ricotta cheese, chopped spinach and garlic. Add salt and pepper to taste. It is important to drain the spinach well to avoid a very watery filling.

Assemble the cannelloni: Spread a spoonful of the filling on each zucchini slice, and roll up tightly. Do this with all the slices.

Prepare the dish: Pour one cup of marinara sauce into the bottom of an ovenproof dish. This is where the flavor of the marinara sauce really shines, so be sure to use a good quality one.

Place the cannelloni in the dish with the edge down. Cover with the remaining sauce and sprinkle the mozzarella cheese on top.

Baking: Preheat oven to 375°F (190°C). Cover the dish with aluminum foil and bake for 15 minutes. Then uncover and bake for another 15 minutes, or until the cheese is melted and golden brown.

To serve: Let stand for a few minutes before serving. Garnish with basil leaves and enjoy!