Categories: Pasta

Ingredients

• 2 large (14 oz each) zucchini, cut lengthwise into 12 (1/4-inch thick) slices
• 1/2 teaspoon kosher salt
• fresh black pepper, to taste
• 1 cup quick marinara sauce
• 1 large egg
• 2/3 cup part skim ricotta cheese (I like Polly-O)
• 1/2 cup grated Pecorino Romano cheese, plus more for serving
• 1/4 cup chopped basil
• 1 garlic clove, minced
• 3/4 cup (3 oz) shredded mozzarella (I like Polly-O)

Directions

1. Preheat the oven to 400F. Spread 1/4 cup marinara sauce on the bottom of a 13 × 9-inch baking dish.

2. Cut the zucchini lengthwise, into 1/4-inch thick slices until you have a total of 12 slices about the same size. It’s easiest to do this with a mandolin. My mandolin is from OXO.

3. Season both sides of the zucchini with 1/2 tsp salt and pepper, then grill on a grill pan over high heat to help dry out the zucchini, until pliable and grill marks form, but not fully cooked, about 2 minutes on each side.

4. In a medium bowl, beat the egg then mix together with ricotta, Pecorino Romano, basil, garlic, 1/8 tsp salt and 1/8 tsp pepper.

5. Spread the ricotta mixture (about 1 1/2 tablespoons each) evenly onto each zucchini slice, spreading to cover.

6. Roll up slices and arrange them each seam side down in the prepared dish. Top each with 1 tbsp marinara sauce and 1 tbsp mozzarella cheese and tightly cover with foil.

7. Bake 20 minutes, or until the cheese is hot and melted.

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