Prep Time: 45 minutes | Bake Time: 30 minutes | Total Time: 75 minutes

Submitted by: Lesley Levinski

Ingredients: 

• 3 medium/large zucchini
• ¼ tsp salt 
• 2 cups crushed tomatoes or prepared pasta sauce
• 1 tsp italian seasoning
• ¼ tsp crushed red pepper flakes
• 2 ½ cups ricotta cheese
• 1 egg, beaten
• 4 tsp of minced garlic
• ¼ c fresh grated parmesan cheese
•  ½ tsp fresh ground pepper
• ¼ cup chopped almonds

Directions: 

1. Slice each zucchini lengthwise into ¼ – ⅛ inch thick strips. You should have about 24 strips. Blot each zucchini strip with paper towel to remove any excess moisture. 
2. Set oven to 350 degrees.
3. Combine tomatoes (or pasta sauce), italian seasoning, 2 tsp of garlic and red pepper flakes in a large bowl. Spread the mixture along the bottom of a 9×13” baking dish.
4. Mix together the ricotta, 1 tsp of garlic, beaten egg, parmesan and pepper. 
5. Spread a generous tablespoon of ricotta mixture along the zucchini strip, leaving approximately ½ inch space on either end of the strip. Roll the zucchini strips up and place close together in the baking dish. Bake for 20-30 minutes or until tender. 
6. Place almonds, 1 tsp of garlic and a pinch of salt into a blender or food processor. Process until well ground. 
7. Serve the zucchini spirals topped with the almond mixture.

Recipe Notes:  

Not a fan of zucchini? You can also make these with any other long variety squash! I would recommend taking the time to make the tomato mixture from scratch to really emphasize the flavours, but if you’re short on time, store bought pasta sauce does work in a pinch!