Zucchini Rolls with Ricotta in Tomato Sauce

Ingredients

For the Zucchini:
• 1 large zucchini or 2 medium zucchinis (about 500g or 1 lb)
For the Ricotta Filling:
• 250g (1 cup) ricotta cheese
• 1 tsp dried dill (or dried basil)
• ½ tsp red pepper flakes (adjust to taste)
• Salt, to taste (about ¼ tsp)
For the Tomato Sauce:
• 400g (14 oz) ripe tomatoes, finely chopped (or canned diced tomatoes in their own juice, preferably peeled)
• Salt, to taste (about ½ tsp)
For Topping:
• 2 tbsp (30ml) basil pesto
• 1 tbsp (10g) pine nuts
• 20g (¼ cup) grated Parmesan cheese

Cooking Instructions

Prepare the Zucchini:

• Slice the zucchini lengthwise into thin strips, about 2-3mm (1/8 inch) thick, using a mandoline or sharp knife for even slices.

• Heat a large skillet or griddle over medium heat with a drizzle of olive oil. Lightly fry the zucchini slices for 1-2 minutes per side until slightly softened and golden. Set aside to cool.

Make the Ricotta Filling:

• In a medium bowl, combine the ricotta cheese, dried dill (or basil), red pepper flakes, and a pinch of salt. Mix well until smooth. Taste and adjust seasoning if needed.

Assemble the Zucchini Rolls:

• Lay a zucchini slice flat on a clean surface. Spread about 1-2 teaspoons of the ricotta filling evenly along the slice.

• Roll up the zucchini slice tightly to form a roll. Repeat with the remaining slices and filling.

Prepare the Tomato Sauce:

• In a large skillet, add the finely chopped tomatoes (or canned diced tomatoes in their juice). Season with salt to taste.

• Simmer the sauce over medium heat for 5 minutes, stirring occasionally, until it thickens slightly.

Combine and Cook:

• Arrange the zucchini rolls in the skillet on top of the tomato sauce, seam-side down.

• Spoon 2 tablespoons of basil pesto over the rolls, spreading it gently.

• Sprinkle the pine nuts and grated Parmesan cheese evenly over the top.

Final Cooking:

• Cover the skillet and simmer over medium heat for an additional 5 minutes, allowing the flavors to meld and the cheese to melt slightly.

Serve:

• Serve the zucchini rolls hot, directly from the skillet, with extra Parmesan or fresh herbs if desired. Pair with crusty bread or a side salad for a complete meal.

Chef's Note

• If fresh tomatoes are used, peel them by blanching in boiling water for 30 seconds, then plunging into ice water to remove the skins easily.

• For a spicier kick, increase the red pepper flakes in the filling.

• Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet or microwave.