Article and Photo By Lilly and Audrey, The Twin Chefs
All of that extra zucchini from the garden is perfect for this rustic homemade dish. We have used Roma tomatoes for the sauce but you can substitute any tomatoes you may be growing. We can’t get enough of this vegetarian recipe!
- 1 tablespoon olive oil
- 1 lb. zucchini, washed and cut lengthwise into strips using a wide vegetable peeler
- 1 lb. Roma tomatoes, washed and quartered
- 2 garlic cloves, peeled
- 1 medium yellow onion, peeled and fine diced
- 1 ½ teaspoons fresh thyme, divided
- 1 teaspoon salt, divided
- ¼ teaspoon black pepper
- 2 ½ cups ricotta cheese
- 1 egg
- ½ cup fresh basil leaves, washed and patted dry
- 3 tablespoons parmesan cheese, grated
Heat a medium saute pan to medium high heat, add the olive oil and cook the onions for 10 minutes, stirring occasionally. In a food processor or high speed blender process tomatoes, garlic cloves, 1 teaspoon thyme, and ½ teaspoon salt for 1 minute or until almost smooth. Add tomato mixture to the onions, bring to a simmer and cook an additional ten minutes, pour the sauce into a 9” x 13” baking dish and spread to cover the bottom of dish.
In the food processor or blender make the ricotta mixture, pulse together ricotta cheese, egg, basil leaves, ½ teaspoon salt, and black pepper until smooth. Preheat oven to 350 degrees. On a cutting board spread about 1 tablespoon of ricotta mixture onto each strip of zucchini evenly and roll up slices and place rolls on end into the dish with tomato sauce beginning in the center and working your way out. Repeat with the remaining zucchini and ricotta mixture. Sprinkle the remaining thyme leaves and grated parmesan over the top of the zucchini rolls. Bake for 50 minutes until liquid has reduced around zucchini rolls and edges are beginning to turn golden.