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Preheat oven to 180°C.
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Place peas in a saucepan of boiling water and cook for 2 minutes. Drain and cool slightly.
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In a frypan over a medium heat add onion and cook until soft. Then add zucchini and garlic continue and stir occasionally.
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Once zucchini is cooked, take off the heat and add peas. Stir in lemon zest, chilli, ricotta and season with pepper.
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Spread ⅓ of tomato sauce into the dish.
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Spoon 4 tablespoons of filing into the middle of each cannelloni tube. Place the tubes in the dish on the sauce in a single later.
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Pour remaining sauce over cannelloni and sprinkle with cheese. Bake for 30 minutes or until cheese has melted and is bubbling.
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To finish sprinkle fresh mint on top.
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Serve and enjoy with family and friends!
