Serves 4
Fresh zucchini is sliced, grilled, and stuffed with a delicious blend of ricotta and herbs. This tasty dish can be served as an appetizer or an entrée over pasta for the ultimate summer meal.
Ingredients:
For the Tomato Sauce
1 (28 oz.) Can Diced Tomatoes in Puree
2 Garlic Cloves, finely minced
1 Teaspoon Dried Oregano
Kosher Salt and Freshly Ground Black Pepper
For the Zucchini Rolls
4 Medium-Sized Zucchini, sliced lengthwise into ¼-inch thick slices
Olive Oil, for drizzling
Kosher Salt and Freshly Ground Black Pepper
¾ Cup Whole Milk Ricotta Cheese
1 Large Clove Garlic, very finely minced (I use a garlic press)
2 Tablespoons Mixed Fresh Herbs, I used Parsley, Basil, and Chives
¼ Cup Freshly Grated Parmesan Cheese
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