Step 1

Preheat oven to 180C/160C fan forced. Grease a 18 x 28cm baking dish. Use a vegetable peeler to peel the zucchini into thin ribbons.

Step 2

Heat the oil in a large frying pan over medium-high heat. Add shallot and garlic. Cook, stirring, for 1 minute or until aromatic. Add the spinach and cook for a further 2-3 minutes, until wilted. Stir in the cannellini beans and peas. Cook for 1 minute. Remove from heat. Use a fork to lightly mash the mixture. Stir in the feta, dill and half the parmesan (or vegetarian hard cheese). Season well.

Step 3

Spread half the passata over the base of the prepared dish. Roll a tablespoonful of the bean mixture up in a zucchini ribbon. Place, upright, in the prepared dish. Repeat with remaining bean mixture and zucchini. Spoon over the remaining passata. Sprinkle with combined four-cheese blend and remaining parmesan (or vegetarian hard cheese).

Step 4

Bake for 30 minutes or until the cheese is melted and the zucchini is tender. Sprinkle with extra dill.