8 large silverbeet leaves, long white stems cut out, leaves blanched*
1 cup frozen peas, blanched
300 grams firm ricotta
2 tablespoons basil pesto
¼ cup each packed basil and mint, roughly chopped
zest 1 large lemon
¼ teaspoon chilli flakes
1 large egg, size 7
2 teaspoons sea salt
400-gram tin cherry tomatoes
¼ cup cream
3-4 fat zucchini, thinly sliced lengthways (you need about 24 slices)
½ cup grated mozzarella
parmesan for grating
ground pepper and olive oil
Preheat the oven to 180°C fan bake.
A 26cm round oven-proof baking dish.
Fillings: Place the blanched silverbeet on a large clean tea towel and roll up tightly to remove as much water as possible. Place in a food processor along with all the remaining ingredients. Pulse a few times to just break up and loosely combine the filling. Tip into a bowl.
To assemble: Drain the juice from the tomatoes into a jug, add the cream and season. Pour half into the base of the baking dish.
Place 1 tablespoon of the filling at one end of each slice of zucchini and roll up. Place in the baking dish and nestle the remaining rolls against one another to help them stand up. Top up the rolls with any leftover filling.
Pour the remaining tomato juice mixture over the top then dot over the cherry tomatoes. Scatter over the mozzarella then add a good grating of parmesan, a grind of pepper and a drizzle of olive oil.
Bake for 30 minutes until golden and bubbling.
Cook's note: The zucchini need to be very thinly sliced otherwise they will break when rolling.