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Ricotta Kale and Oregano Zucchini Rolls
Ingredients
  • 1½ CUPS (375ML) TOMATO PUREE (PASSATA)
  • 2 CLOVES GARLIC, CRUSHED
  • CRACKED BLACK PEPPER
  • 2 TEASPOONS SEA SALT FLAKES
  • 2 CUPS (480G) FIRM LIGHT RICOTTA+
  • 2 EGGS
  • ¼ CUP FINELY CHOPPED OREGANO
  • 3 GREEN ONIONS (SCALLIONS), SLICED
  • 200G FINELY CHOPPED KALE LEAVES, BLANCHED
  • 3 ZUCCHINI (COURGETTES), THINLY SLICED LENGTHWAYS
  • 1 CUP (100G) GRATED MOZZARELLA
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