Ingredients

The following ingredients have 4 Servings
  • 1 kg (2lb) zucchini
  • 2 tbsp olive oil
  • 1-2 tsp salt
  • 250 g (1 cup) smooth ricotta cheese
  • 1 garlic clove (minced)
  • 4 tbsp fresh basil (chopped)
  • 1 tsp dried oregano
  • zest of 1 lemon
  • 1 cup grated mozzarella chese
  • ½ cup grated Parmesan cheese
  • 1 tsp salt
  • ½ tsp black pepper
  • 3 cups tomato sauce

Instruction

  • Preheat the oven to 200°C/390°F.
  • Slice the zucchini into thin slices using a sharp knife or mandolin. You want the slices to be thin so that they are easy to roll around the ricotta filling.
  • Place in a large baking sheet in a single layer then drizzle with olive oil and season with salt.
  • Place in the oven and roast for 10 minutes in a hot oven until the zucchini has softened.
  • Remove from the oven and pat dry with paper towels. 
  • To make the filling, stir together the ricotta, grated mozzarella cheese, Parmesan, herbs, garlic and lemon zest and a squeeze of lemon juice in a medium bowl. Season with salt and pepper. 
  • Place two slizes of zucchini on a chopping board in front of you then add a one to two teaspoons of filling and roll into a tight roll.
  • Pour the tomato sauce into the bottom of a baking dish and add the zucchini involtini.
  • Top with mozzarella cheese then cover with foil and bake for 15 minutes. Uncover and bake for another 5-10 minutes until the cheese has melted and the sauce is bubbling.
  • Remove from the oven, garnish with fresh basil and serve.