Zucchini Involtini with Ricotta Recipe
Ingredients
- 3 medium sized zucchini
- 200 g ricotta
- 100 g freshly grated pecorino or parmesan
- 200 g tomato sauce or crushed tomato
- 2 garlic cloves
- 1 handful fresh herbs (basil, chives, oregano, etc.) finely chopped
- Olive oil
- Salt and pepper
Instructions
- Wash the zucchini and cut the ends, then cut them into slices, using a mandolin or peeler.
- For the tomato sauce, in a pan, heat 1 clove of pressed garlic for 3 minutes with a drizzle of olive oil.Then add the sauce or crushed tomatoes, salt and pepper.Cook covered for ten minutes.Then spread the tomato sauce at the bottom of a baking dish.
- Preheat your oven to 180°C/350°F.
- Prepare the stuffing by mixing the ricotta with the 50 g of grated pecorino, as well as the chopped herbs and a pressed garlic clove, then season with pepper.Add a spoonful of stuffing to the end of the zucchini strip and roll it up.Repeat with the remaining zucchini strips and arrange them in the dish on top of the tomato sauce.
- Sprinkle with the rest of the pecorino.
- Bake for about 15 to 20 minutes at halfway height.You can serve with fresh basil leaves on top.Enjoy your food !