Ingredients
Check off ingredients as you go
Makes 18-24 roll-ups (serves 4-6)
- 3-4 large firm zucchini (courgettes), about 1 kg (2.2 lb)
- olive oil
For the ricotta filling
- 500 g (2 cups) ricotta, well drained
- 60 g (⅔ cup) grated Parmesan
- finely grated zest of 1 lemon
- 1 small clove garlic, grated
- 8 basil leaves, finely chopped
- 1 Tbsp chopped fresh mint
- 1 Tbsp chopped flat-leaf parsley
- salt, black pepper
For the roasted tomato sauce
- 800 g (28 oz) canned crushed or whole peeled tomatoes
- 3 cloves garlic, whole
- 3 Tbsp olive oil
- 1 small pinch chili flakes (optional)
- a few basil leaves
- salt
- pepper
To finish
- grated Parmesan
- a few pieces of mozzarella, well drained (optional)
- olive oil
- fresh basil
- a few toasted pine nuts (optional)
- grated Parmesan
Making the tomato sauce
Preheat the oven to 220°C (425°F). Pour the tomatoes into a baking dish (the one you’ll use to bake the rest of the dish), along with the garlic cloves, olive oil, chili flakes if using, salt and pepper. Stir, then bake for 30 to 40 minutes, until the sauce is concentrated and slightly caramelized around the edges.
Add the basil, then crush roughly with a fork to the texture you like.
Preparing the zucchini
Slice the zucchini lengthwise into thin ribbons using a mandoline or a very sharp knife.
Lay them on baking sheets lined with parchment paper, brush them lightly with olive oil, then bake for 8 to 10 minutes at 220°C (425°F), just long enough to soften them. Let cool slightly.
Making the filling
In a large bowl, mix the ricotta, Parmesan, lemon zest, garlic, herbs, salt and pepper. The filling should be well seasoned and taste bright and fresh.
Shaping the zucchini roll-ups
Lay two zucchini ribbons slightly overlapping in a cross. Place a small spoonful of filling in the center, then roll up gently to form a fairly tight roll.
Stand it upright in the dish, on top of the tomato sauce. Repeat with the remaining ingredients.
Baking the zucchini roll-ups
Sprinkle with Parmesan and add a few small pieces of mozzarella if you like. Drizzle with olive oil, then bake for about 20 to 25 minutes at 200°C (400°F), until the top is lightly golden and the sauce is bubbling.
Add a few fresh basil leaves, a little lemon zest and, if you like, a few toasted pine nuts before serving. Serve hot or warm.
Tips
- Drain the ricotta well so the roll-ups don’t release water as they bake. The roll-ups can be assembled a few hours ahead and kept in the refrigerator until baking. The dish is even better with a well-reduced, concentrated tomato sauce.
- To make things easier, prepare the baked zucchini ribbons, the tomato sauce and the seasoned ricotta the day before; on the day itself, all you’ll have to do is assemble and bake the finished dish.