Pre-heat oven to 350°F/180°C
Prepare the courgette rolls by slicing the courgette from end to end using a wide vegetable peeler
Prepare the filling by mixing the ricotta, half of the grated parmesan cheese, dried basil, chopped spinach, chopped sun-dried tomatoes, and egg in a bowl
Heat the butter, garlic, and double cream in a saucepan over medium heat
Stir in the remaining parmesan cheese until the sauce thickens
Remove the sauce from the heat
Select the size of a baking dish according to the amount of courgette rolls
Spray with cooking oil and ladle a third of the sauce into the bottom of the casserole dish
Divide the filling between each of the courgette noodle strips
Roll each strip gently, being careful not to squeeze the filling out
Place each courgette roll into the casserole dish spiral side down into the sauce
Spoon the remaining sauce over the rolls
Cover with foil and bake for 25-30 min, until the top of the sauce is brown and bubbling
Remove from the oven and let it cool before serving
Enjoy!
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