Cottage Cheese And Spinach Cannelloni

Vegetarian, Low FODMAP, low calorie and diabetic friendly

450g cottage cheese lactose free (Brancourts cottage cheese lactose free, available at Woolworths)
2 tsp Garlic infused olive oil
500g FODMAP friendly pasta sauce
25g cheese, grated
6g Chives, chopped
Lemon rind of 1 lemon
1 egg yolk
1/4 cup Basil, chopped
4 zucchini’s
80g Spinach leaves

Preheat oven to 180 degrees Celsius
Pour FODMAP friendly pasta sauce into oven proof baking dish.
In a microwave safe bowl place spinach leaves and microwave for 1 minute or until wilted.
Using a vegetable peeler, peel the zucchinis into ribbons until reaching the core. Rotate zucchini until peeled completely. Discard the cores.
In a bowl combine lactose free cottage cheese, egg yolk, spinach, chives, basil, garlic infused olive oil and lemon rind. Mix until well combined.
on a clean work surface, overlap 4 zucchini ribbons and spoon mixture onto one end of the ribbons. Roll zucchini ribbons and place seam side down in the oven proof dish. Repeat until no mixture is left
Sprinkle with cheese
Bake in oven for 30 minutes or until golden.