Zucchini Rolls with Ricotta

Serves: 4
Prep time: 10–15 minutes
Cook time: 30–35 minutes

Ingredients

- 3 zucchinis, thinly sliced lengthwise (preferably using a mandoline)

- 1 container (475 g) ricotta cheese

- 60 ml (1/4 cup) grated Parmesan cheese

- 1 egg

- A few fresh basil leaves, finely chopped

- 375 ml (1 ½ cups) tomato sauce

- 500 ml (2 cups) shredded mozzarella cheese

- Additional grated Parmesan, for topping

- A few basil leaves, for garnish

- Salt and pepper

Preheat the oven to 220°C (425°F).
Arrange the zucchini slices on a baking sheet lined with parchment paper. Lightly brush them with basil-infused olive oil, then season with salt and pepper. Bake for 10 to 12 minutes to soften.
In a bowl, mix the ricotta, Parmesan, egg, and chopped basil. Season with salt and pepper and stir until well combined and smooth.
Spread the tomato sauce evenly over the bottom of a baking dish.
Spoon a bit of the ricotta mixture onto each zucchini slice, gently roll them up, and place the rolls in the baking dish, seam-side down.
Sprinkle with shredded mozzarella and a bit of grated Parmesan. Bake for 18 to 20 minutes, until the top is golden and bubbly.
Serve hot, drizzled with basil-infused olive oil and garnished with fresh basil leaves.