Recipe
Zucchini Ricotta Tomato Rolls
Thin zucchini ribbons rolled around lemony ricotta and baked in tomato sauce. Salting the ribbons briefly makes them flexible and reduces water.
- Prep
- 22 minutes
- Cook
- 30 minutes
- Total
- 52 minutes
- Servings
- 6
- Difficulty
- Easy
- Cuisine
- Fresh everyday cooking
Ingredients
Step-by-Step Instructions
- 1
Slice zucchini lengthwise into thin ribbons, salt lightly, and leave for 10 minutes. Pat very dry.
- 2
Mix ricotta, egg, lemon zest, basil, and half the Parmesan.
- 3
Spread passata in a baking dish. Spoon filling onto each ribbon, roll, and stand seam-side down in the sauce.
- 4
Top with remaining Parmesan and drizzle with olive oil.
- 5
Bake at 190°C for 25 to 30 minutes, then rest for 8 minutes.
Cooking Tips
- Dry zucchini thoroughly so the sauce stays concentrated.
- Do not overfill the ribbons or the ricotta will escape.