Ricotta and Zucchini Cannelloni

Steps

1. Preheat oven to 180°C (350°F).
2. Rinse frozen peas under hot water to thaw, then drain well.
3. Place peas in a large bowl and roughly mash with a fork or potato masher.
4. Add eggs, ricotta, spinach, mint, lemon rind, salt and pepper to the peas and mix well.
5. Place a heaped tablespoon of the pea mixture at one end of each zucchini slice.
6. Roll up each slice to enclose the filling.
7. Pour the tomato puree into a 22cm x 30cm (2-litre) baking dish.
8. Nestle the zucchini rolls snugly into the dish.
9. Sprinkle with grated mozzarella.
10. Bake for 30 minutes, or until golden and cooked through.
11. Cool slightly before spooning onto serving plates.