We know, we know, summer is over. But we still have so much zucchini! Fortunately, there are so many ways to use zucchini with our sauces! This one's a play on classic eggplant rollatini, but skips the messy frying part. Still, we can guarantee rolling these puppies up will be messy - great for kids to join in and help! Shame it's too cold now to send them outside to rinse off in the sprinkler! Enjoy your Meatless Monday!
2 - 15 oz tubs of good quality ricotta
1/2 cup Parmesan
1 jar Classic Red or Classic Spicy Tomato Sauce
1 cup mozzarella
salt & pepper
Preheat oven to 400 degrees. Mix up ricotta, Parmesan, egg, salt and pepper. Slice zucchini as thin as possible. If you can't slice it thin enough to roll up, no problem! Just steam it for a few minutes so that it's pliable enough to roll.
Coat the bottom of a 9x13 baking dish with a small amount of Classic Red or Classic Spicy. Spoon a large dap of the ricotta mixture onto each zucchini slice and roll it up. Place in baking dish and repeat until th dish is full, getting each roll-up snug against its neighbor. Top with your Classic Red or Classic Spicy and mozzarella cheese.
Bake covered for 20 minutes. Uncover and bake an additional 10 minutes.