Put a pan on the heat, pour in some olive oil and add the spinach. Let the spinach shrink, remove from the heat and mix in the ricotta. Season with salt and pepper.
Preheat the oven to 180 °C.

Quarter the tomatoes, remove the liquid (see tip) and seeds and dice the flesh. Place the cubes in a baking dish. Mix with salt and pepper and some olive oil.
Using a peeler, pull slices from the zucchini. Spoon some spinach stuffing on the slices and roll them up. Press the rolls into the diced tomatoes. Finally, sprinkle the parmesan on top. Place in the preheated oven for 30 minutes.

TIP: ORGANIC SPINACH

Organically grown spinach has thicker leaves and loses less moisture during cooking.

TIP: TOMATES

If you don't remove the moisture from the tomatoes, you will get it in your baking dish. Another option is to make tomato sauce first. Then slice the tomatoes and let them stew until the liquid is cooked out. But that takes more time. So it depends on how much time you have. Canned tomatoes are not an immediate solution; they too often contain a lot of liquid.