The zucchini in my fridge were my mission last nite! I didn’t want my go-to yummy casserole so I decided to try this since I had other ingredients needing to be used up in my fridge. Always try to use what’s available so there is no waste.
- 3 medium size zucchini, sliced lengthwise with a mandolin @ 1/8 inch thick
- 1 15 oz container of ricotta cheese
- 2 tbsp chopped fresh basil or prepared basil pesto (I always have basil pesto in my fridge. Tip: It keeps very well if you cover the top with oil to prevent spoiling)
- 1 1/2 – 2 cups shredded mozzarella cheese
- 1 large egg, beaten
- 1 1/2 cups tomato basil sauce
- Salt & pepper, to taste
Preheat oven to 375 degrees
Add salted water to a large ovenproof skillet and bring to a simmer over med-hi heat
Add the zucchini slices in batches and simmer for 1 minute til pliable. Remove to paper towels to dry off
In a medium bowl mix together the ricotta cheese, basil or pesto, 1/2 of your mozzarella cheese, egg and salt & pepper, to taste
Pour water out of skillet and spread 1 cup tomato basil sauce on bottom of skillet
Place a heaping tbsp of the ricotta mixture on the end of a zucchini slice and roll it up. Place seam-side down in the skillet. Repeat with all slices until skillet is full
Pour remaining tomato basil sauce over the rolls
Top with remaining mozzarella cheese
Bake 20 – 30 minutes until heated through and the cheese is melted and golden brown on top
Let stand 5 minutes before serving
Submitted by G ♥️
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