- Bring a large pot filled with 1/2” of water to a boil. Add spinach and cook until wilted, 2 to 3 minutes. Drain spinach and cool with cold water.
- Drain spinach in a sieve. Using your hands, squeeze and firmly press out as much moisture as possible. Coarsely chop and set in a bowl. Add cottage cheese, bread crumbs, egg, pesto and 1/4 cup of Parmesan cheese, mix to create a fairly dense stuffing for the zucchini.
- Combine strained tomatoes (passata, see note below) and water in a 13” x 9” baking dish. Evenly stack 2 zucchini slices and lay flat on a work surface. Set 2 Tbsp. of the spinach mixture at one end of the stacked slices. Roll the zucchini up into a tight cylinder. Set stuffed zucchini, seam-side-down, in the baking dish. Stuff and roll the remaining zucchini slices and arrange in the baking dish, ensuring there’s space between each one. You should end up with 12 zucchini noodle roll-ups.
- Make white sauce by melting butter in a small pot. Mix in flour and cook 2 minutes. While whisking, slowly mix in milk. Bring to simmer, cook 1 minute, and remove from heat; season with salt, white pepper and nutmeg.
- Preheat oven to 375˚F. Spoon white sauce over each zucchini noodle roll. Top rolls with remaining Parmesan cheese. Bake, uncovered, for 25 minutes, or until zucchini is tender and light golden on top. Garnish with chopped parsley and serve.
Note: You’ll need a mandolin or hand-held slicer (sold at kitchenware and hardware stores) to cut the zucchini thin enough to stuff and roll. You’ll need two zucchini, each about 2 1/2” wide and 9” or 10” long to get the 24 thin slices needed for this. Save the leftover parts of zucchini for another use.
Tomato sauce-like strained tomatoes, also called passata di pomodoro, is sold in tall bottles in our canned tomato products aisle. You won’t need the whole bottle for this recipe, but any leftover could be frozen for another time.
For a step-by-step photo guide on making this recipe, check out How to Make Zucchini Noodle Roll-Ups.
Recipe Options: Instead of spinach, use a (5 oz./142 g) tub of fresh baby arugula in this recipe. If you do that, cook, cool and squeeze the moisture from the arugula as described for the spinach. Instead of strained tomatoes, use 1 cup of your favourite tomato-based pasta sauce in this recipe.