Ingredients:

  • 4 medium zucchini (about 700-800 g / 1.5-1.8 lb), trimmed
  • 1-2 tablespoons (15-30 ml) olive oil
  • Salt and freshly ground black pepper
  • 2 cups (480 ml) good-quality marinara sauce (store-bought or homemade)
  • 1 clove garlic, minced (optional)
  • 1 teaspoon (5 ml) olive oil (if starting from plain tomatoes)
  • Pinch of sugar (optional, to balance acidity)
  • 1½ cups (340 g) whole-milk ricotta
  • 1 large egg (or 1 tablespoon [15 ml] beaten egg for binding)
  • ¾ cup (75 g) freshly grated Parmesan cheese, divided (about ¾ cup = 75-80 g)
  • 1 cup (25-30 g) chopped fresh basil (or ¾ cup fresh basil + ¼ cup chopped parsley)
  • 1 teaspoon (5 g) lemon zest (about 1 small lemon)
  • ½ teaspoon (2-3 g) kosher salt (adjust to taste)
  • ¼ teaspoon (1 g) freshly ground black pepper
  • 2 tablespoons (8-10 g) finely chopped fresh parsley (optional)
  • ¼-½ cup (25-50 g) panko or fine breadcrumbs (optional — helps bind if ricotta is loose)
  • 1-1¼ cups (100-125 g) shredded low-moisture mozzarella (or part-skim)
  • Remaining ~¼ cup (25 g) Parmesan (to sprinkle on top if desired)
  • Fresh basil leaves for garnish
  • Red pepper flakes (optional)

Instructions:

  1. Trim zucchini ends and slice lengthwise into 1/8-1/4 inch (3-6 mm) strips using a mandoline or sharp knife.
  2. Lightly salt slices and let rest 10 minutes to draw out moisture; pat dry thoroughly with paper towels.
  3. Optional: Brush slices with olive oil and quickly grill or roast 2-3 minutes per side until pliable and lightly browned; alternatively sauté in batches or roast at 425°F (220°C) for 6-8 minutes.
  4. Prepare the marinara: if starting from plain tomatoes or to add flavor, warm 1 teaspoon olive oil in a pan, sauté garlic briefly, add marinara and simmer 5-10 minutes; taste and adjust salt or sugar as needed. Pour a thin layer into the bottom of the baking dish.
  5. Make the ricotta filling by combining ricotta, egg, ½ cup (about 40 g) Parmesan, chopped herbs, lemon zest, salt, pepper, and breadcrumbs (if using) in a bowl; mix until homogeneous and adjust seasoning.
  6. Spoon about 1-2 tablespoons (15-30 ml) of filling onto one end of each zucchini slice, spread into a log, and roll tightly; secure with a toothpick if needed.
  7. Arrange rolls seam-side down in a snug single layer over the marinara in the baking dish.
  8. Spoon any remaining sauce over the rolls, sprinkle with shredded mozzarella and remaining Parmesan.
  9. Bake in a preheated oven at 375°F (190°C) for 20-30 minutes, until cheese is melted, sauce is bubbling, and edges are golden; for a browned top, broil 1-2 minutes at the end while watching closely.
  10. Let rest 5-10 minutes to set. Garnish with fresh basil and crushed red pepper if desired. Serve warm.