Thinly slice zucchinis lengthways, approximately ½ cm thick.
Place butter in a pan on medium heat, then cook zucchini slices on each side until lightly browned. Remove zucchini from pan and set aside on a plate for later.
Brown off the onion and garlic in the pan.
Add baby spinach and cook until wilted.
In a bowl, mix the cottage cheese, herbs, garlic, onion, baby spinach, salt and pepper.
On a plate or chopping board lay out 2-3 slices of zucchini so they are slightly overlapping.
Place a spoonful of the mixture across the zucchini slices, then roll. Ensure that mixture is completely wrapped in zucchini. Repeat until all mixture has been used.
Place in a butter lined baking dish.
Pour tomato puree over the top of zucchini rolls and top with grated cheese.
Bake in a moderate oven for 20-35 minutes or until golden.
