Courgette involtini

Method

1. In a large sauté pan, sauté onions in olive oil until translucent. Add the garlic, and chilli flakes, and sauté for another minute.
2. Add all remaining sauce ingredients and leave to simmer for 30 minutes. Pour the sauce into a baking dish and set aside.
3. Preheat the oven to 180°C. Line two baking sheets with baking paper. 
4. Trim the stem ends off each courgette and slice lengthwise into 5mm long slices (20 slices). 
5. Arrange the slices on the baking sheets, drizzle with olive oil and bake for 15 minutes. Then turn over each courgette slices slice and bake for a further 5 minutes. Remove pan from oven and set it aside. 
6. Heat a tablespoon of oil in a pan, add the garlic and spinach leaves. Sauté for 2 minutes or until wilted. Remove the the pan and set it aside to cool.
7. In a medium bowl, mix the ricotta, thyme, and lemon zest. Add the spinach and season well.
8. Place a spoonful of filling at one end of each of the courgette slices. Roll the slices into tight coils and place them seam-side down into the tomato sauce. 
9. Transfer to the oven and bake until the rolls are lightly golden on top, about 25 minutes. 
10. Remove and serve with grated Parmesan cheese and garnished with fresh chopped basil and or parsley.