Zucchini involtini

Step 1

Warm the olive oil in a small-medium skillet/frying pan over a medium heat. Once warm, add the garlic and stir to cook in the oil a minute to become fragrant but take care not to let it burn.

Step 2

Add the tomatoes, stir to mix and bring to a simmer. Let the sauce cook around 10 minutes to thicken slightly then remove from heat.

Step 3

Trim both ends of the zucchini and cut them into slices lengthwise - they should be relatively thin but not so thin they would fall apart (around medium coin thickness). Discard the edge pieces that are mainly skin.

Step 4

Brush both sides of the zucchini slices with oil then grill on both sides until they become flexible and have light grill markings. You want them soft but not falling apart.

Step 5

Preheat the oven to 425F/220C. Pour the marinara sauce into the bottom of an 8x8in (20x20cm) or similar equivalent sized baking dish.

Step 6

Place the ricotta, parmesan, lemon zest and juice, basil, salt and pepper in a small bowl and mix together well.

Step 7

Take spoonfuls of the filling mixture and place at the end each slice of grilled zucchini (spoonfuls should be around 2 tsp or a little more/less as fits the slice). Roll up each slice of zucchini around the filling.

Step 8

Place the rolled zucchini pieces into the marinara sauce, join side down, being careful not to squeeze out the filling. Bake for around 25 minutes so that the top becomes lightly dry and the sauce reduces slightly.