Ingredients:
-4 large zucchini, ends cut and sliced thin long ways on a mandolin
-16 oz whole milk ricotta cheese
-2 eggs, beaten
-1 cup grated parmesan
-2 cups shredded mozzarella
-1 large bunch of fresh basil, chopped
-Salt and pepper to taste
-3 cups of tomato sauce
-2 tbsp olive oil
-1 tbsp butter
-3 garlic cloves, chopped fine
-Sage, rosemary, oregano, thyme, parsley, basil, tarragon - chop them fine about ½ - ⅔ cup total
Directions:
1. In a medium bowl, add the ricotta cheese, eggs, parmesan, mozzarella, basil, salt and pepper. Mix well and set aside
2. In a saucepan, on high heat, heat the 2 tbsp of oil and the 1 tbsp of butter, add the garlic and cook until it starts to brown, then remove from the heat and add the herbs
3. Stir and let sit for about 15 minutes then add to the ricotta mixture
4. Prepare a 9” x 9” baking dish by spraying with pam, and putting about 1 cup of sauce on the bottom
5. On a large cutting board, place 1-2 slices of sliced zucchini down, take 1 - ½ tbsp of cheese mixture and place at the end of the zucchini. Roll the cheese around the zucchini
6. Place the roll open side up into the baking dish. Repeat this process until the baking dish is filled
7. Take remaining sauce and fill in between the rolls until the dish is filled almost all the way to the top
8. Bake in a 375 degree oven for about 45 minutes or until it’s bubbly
Notes:
See my recipe for tomato sauce here - https://www.epicuriousmom.com/post/tomato-sauce
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