Ingredients:

  • 4 large medium Zucchini (Courgettes), trimmed and firm
  • 2 Tbsp (30 ml) Extra virgin Olive Oil, for brushing
  • Salt & Black Pepper to taste
  • 1 large can (28 oz / 794g) good quality San Marzano style Crushed Tomatoes
  • 3 cloves Garlic, finely minced
  • 1 tsp Dried Oregano
  • 1/4 cup (60 ml) Fresh Basil, chopped, plus extra for garnish
  • 15 oz (425g) Whole Milk Ricotta Cheese, drained well
  • 1/2 cup (50g) Freshly grated Parmesan Cheese, plus extra for topping
  • 1 large Egg, lightly beaten
  • 2 Tbsp (30 ml) Fresh Parsley, finely chopped
  • Pinch of fresh grated Nutmeg

Instructions:

  1. Prep the Sauce: Sauté minced garlic briefly in olive oil in a saucepan. Add crushed tomatoes, oregano, salt, and pepper. Simmer gently for 15–20 minutes. Stir in fresh basil at the end and set aside.
  2. Prep the Zucchini: Slice the zucchini lengthwise into very thin planks, ideally 1/8 inch (3mm) thick. Lay the slices on baking sheets lined with paper towels and sprinkle lightly with salt to draw out excess moisture. Let sit for 15 minutes.
  3. Dry and Pre-Bake Zucchini: Blot the zucchini planks thoroughly dry with fresh paper towels. Lightly brush both sides with olive oil. Bake at 400°F (200°C) for 8–10 minutes until pliable but not browned. Remove and let cool slightly.
  4. Make the Filling: In a medium bowl, combine the drained ricotta, grated Parmesan, beaten egg, chopped parsley, nutmeg, salt, and pepper. Mix until just combined.
  5. Prepare the Dish: Spoon a thin layer of tomato sauce across the bottom of a prepared 9x13 inch baking dish.
  6. Assemble Rolls: Lay a pre-baked zucchini slice flat. Place about 1.5 to 2 tablespoons of the ricotta mixture near one end and roll the zucchini tightly around the filling. Place the rolls seam-side down snugly in the baking dish over the sauce.
  7. Top and Bake: Pour the remaining tomato sauce evenly over the rolls. Sprinkle with a final dusting of Parmesan cheese. Bake at 375°F (190°C) for 25–30 minutes, until the sauce is bubbling thickly and the cheese is golden brown.
  8. Rest & Serve: Let the dish rest for 5–10 minutes before serving. Garnish with fresh basil.