Ingredients
3lbsfat zucchini,(3 large)
2tbspolive oil,or olive oil spray
¼tspsalt
⅛tsppepper
2tbspextra virgin olive oil
1largegarlic clove,thinly sliced
28ozwhole peeled tomatoes,(1 can), crushed in a bowl by hand
½tspsalt
½tspsugar
⅛tspfreshly ground black pepper
3large basil leaves,torn into pieces
1cupfresh ricotta
¾cupfreshly grated Parmesan,plus more for the topping
1large egg
pinch of nutmeg
pinch of freshly ground black pepper
2tbspparsley,chopped
30basil leaves
Preparation
Preheat the oven to 425 degrees F. Line 2 sheet pans with parchment paper and coat lightly with cooking spray or oil.
Cut a half-inch or so off of each end of the zucchini. Then cut a long, thin vertical slice from one side. The goal is to have a flat surface so the zucchini will be stable while slicing. Lay the zucchini cut-side down.
Next, trim the peel from both sides, which will make the slices easier to roll up later on. Leave the top peel intact to provide a little color to the dish.
Finally, cut each zucchini lengthwise into ¼-inch thick slices (a ruler helps) Have 12 slices in total for this dish.
Lay the slices on the sheet pans. Brush or spray the top of the slices with olive oil, and sprinkle lightly with salt and pepper.
Bake for 5 to 10 minutes or until the slices have softened just enough to be pliable and are slightly transparent. Check the zucchini slices frequently as they bake.
Remove from the oven and set aside until cooled. Lower the oven temperature to 400 degrees F.
In a wide saucepan, combine the olive oil and garlic and set the pan over medium heat.
Let the garlic sizzle for about 20 seconds and then add the tomatoes, salt, sugar, and pepper. Bring to a boil and adjust the heat to a simmer.
Cook for 10 to 12 minutes or until the sauce thickens slightly (precise time will vary depending on the brand of tomatoes used). Taste and add more salt and sugar, if desired. Stir in the basil leaves.
In a medium bowl, stir the ricotta, Parmesan, egg, salt, pepper, nutmeg, pepper, and parsley together.
In a medium (8×10-inch) baking dish, spread about 1 cup of the tomato sauce over the bottom.
With the zucchini still on the baking sheet, spread about 1 tablespoon of the ricotta filling over each slice. Place a couple of basil leaves on top of the filling.
Roll the slices into cylinders and set them in the baking dish with the seam sides down. Spoon more tomato sauce on top. Sprinkle with more Parmesan.
If making these ahead of time, refrigerate them, covered, for up to 1 day.
Bake for 15 to 20 minutes, or until the sauce bubbles. Let the zucchini rolls rest for a few minutes. Use a large spoon to scoop the rolls into shallow bowls for serving.
Serve with crusty bread and a salad if desired.
