Zucchini Rolls with Ricotta in Tomato Sauce

Start by slicing the zucchinis lengthwise into slices that are approximately 5 mm thick (not too thin).

Season the slices with salt and pepper, drizzle some olive oil over them, and arrange them on a baking tray.

Roast in a preheated oven at 200°C (around 400°F) for about 10 minutes to soften them. Let them cool down afterward; this will allow them to become pliable for rolling.

In a medium mixing bowl, combine the ricotta, egg, black pepper, basil, and grated Parmesan. Mix well until all ingredients are evenly combined.

Ensure that the filling is smooth and creamy, as this will help in spreading it on the zucchini slices later.

Take one zucchini slice and place about 1 teaspoon of the ricotta filling at one end.

Carefully roll the zucchini around the filling to create a tight cylinder. Repeat this process for each slice until all the filling is used up.

Spread some of the tomato sauce evenly on the bottom of a baking dish.

Arrange the zucchini rolls in the dish, then pour a little more tomato sauce over the top. Sprinkle additional grated cheese over the sauce to enrich the flavor.

Place the baking dish in the oven at 200°C (around 400°F) and bake for 15-20 minutes until everything is heated through and the cheese is melted and bubbly.

For an extra touch, sprinkle some additional cheese and fresh herbs on top before serving for a delightful finish.