- Ready in: 30 minutes
- Serves: 3
- Complexity: very easy
- kcal: 318
- 2 large, zucchini, cut lengthwise in 12 x 6 mm slices
- SIDS SALT & PEPPER to taste
- 1 cup marinara sauce
- 1 large egg
- ⅔ cup ricotta cheese
- ½ cup grated Pecorino Romano cheese, plus
- ¼ cup chopped basil
- 1 garlic clove, minced
- ¾ cup shredded mozzarella
Preheat the oven to 200°C. Spread ¼ cup marinara sauce on the bottom of a 23 x 33 cm baking dish.
Cut the zucchini lengthwise into 6 mm slices to a total of 12 slices about the same size. It’s easiest to do this with a mandolin.
Season both sides of the zucchini with ½ tsp SIDS SALT & PEPPER to taste, then grill on a grill pan over high heat to help dry out the zucchini until pliable and grill marks form, but not fully cooked, about 2 minutes on each side.
In a medium bowl, beat the egg then mix together with ricotta, Pecorino Romano, basil, garlic, ¼ tsp SIDS SALT & PEPPER.
Spread the ricotta mixture (about 1½ tablespoons each) evenly onto each zucchini slice, spreading to cover.
Roll up slices and arrange them each seam side down in the prepared dish. Top each with 1 tbsp marinara sauce and 1 tbsp mozzarella cheese and tightly cover with foil.
Bake 20 minutes, until the cheese is hot and melted.