Zucchini Rollatini with Ricotta

Instructions:

1. Slice the zucchini lengthwise into thin ribbons (about 1/8 inch / 3mm thick).
2. Lay the slices on paper towels and sprinkle lightly with salt. Let them sit for 10–15 minutes to draw out moisture.
3. Blot the slices firmly with more paper towels to remove the beads of water.
4. Brush the zucchini slices lightly with olive oil to prevent sticking.
5. In a medium bowl, combine the ricotta, beaten egg, and Parmesan cheese.
6. Fold in the finely chopped spinach, minced garlic, black pepper, and red pepper flakes. Stir until the mixture is uniform.
7. Pour about 1/2 cup (120ml) of marinara sauce into the bottom of a 9x13 inch baking dish and spread it evenly.
8. Lay a zucchini slice flat and spoon 1–2 tbsp (15–30ml) of the ricotta mixture onto the wider end of the slice.
9. Gently roll the zucchini around the filling and place it seam-side down in the baking dish.
10. Repeat the process until all zucchini slices are rolled and the dish is filled.
11. Top with the remaining marinara sauce and shredded mozzarella cheese.
12. Bake for 30 minutes at 375°F (190°C) until the cheese is golden and bubbly.
13. Garnish with torn fresh basil leaves before serving.