Menu
Chef Reward Points

I work at ...

Continue

We are tailoring content specific to your business.

Ingredients

+

To Prep:

  • Garlic 5 g
  • Baby Marrow 700 g
  • 50g Mozzarella Cheese
  • Cheese, Parmesan 30 g
  • Basil Leaves 10 g

To Cook:

  • Spinach frozen 1.5 kg
  • Feta cheese 100 g
  • Eggs (class extra) 3 pc
  • Knorr Tomato Pronto
    Knorr Tomato  Pronto
    500 g
    Added to cart: Knorr Tomato Pronto
  • Robertsons Veggie Seasoning
    Robertsons Veggie Seasoning
    5 g
    Added to cart: Robertsons Veggie Seasoning
  • Robertsons Mixed Herbs
    Robertsons Mixed Herbs
    3 g
    Added to cart: Robertsons Mixed Herbs
  • Vinegar, Balsamico 5 ml

Preparation

  1. To Prep:

    • Crush the garlic.
    • Slice the baby marrow lengthways using a vegetable peeler.
    • Grate the mozzarella and parmesan cheese.
    • Deep-fry the basil leaves.
  2. To Cook:

    • To make the spinach and feta filling, place the frozen spinach in boiling water and cook for 5 minutes. Drain off and squeeze out all the extra water, and place the spinach in a bowl.
    • Add the feta cheese, garlic and eggs to the spinach and mix together well.
    • Take 3 strips of baby marrow and roll with the spinach filling.
    • To make the tomato sauce, mix together the Knorr Tomato Pronto, Robertsons Veggie Seasoning, Robertsons Mixed Herbs and balsamic vinegar, and pour the mixture into a roasting dish.
    • Place the filled baby marrow and spinach rolls on top of the tomato sauce. Lastly, top with the mozzarella and parmesan cheese, and bake in an oven at 170°C for 30 minutes.
  3. To Serve:

    • Remove from the oven and garnish with basil.

  4. Top Tip:

    • Serve with grilled chicken and a leafy green salad!