Zucchini Involtini

Ingrédients

• 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
• 1/2 cup grated Parmesan cheese
• 1 tsp salt
• 1/2 tsp black pepper
• 3 cups tomato sauce

Préparation

1. 1

   Preheat the oven to 200°C/390°F.

2. 2

   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.

3. 3

   Place in a large baking sheet in a single layer then drizzle with olive oil and season with salt.

4. 4

   Place in the oven and roast for 10 minutes in a hot oven until the zucchini has softened.

5. 5

   Remove from the oven and pat dry with paper towels to remove excess moisture.

6. 6

   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.

7. 7

   Place a slice of zucchini on a chopping board in front of you then add a one to two teaspoons of filling and roll into a tight coil/ roll. If your zucchini slices are thin, use two slices, overlapping, per involtini.

8. 8

   Pour the tomato sauce into the bottom of a baking dish and add the zucchini involtini, seam-side down.

9. 9

   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.

10. 10

    Remove from the oven, garnish with fresh basil and serve.