Ingredients

Homemade or industrialized tomato sauce

grated Parmesan cheese

lemon

2 medium zucchini

2 cloves of garlic, chopped

salt, finely chopped onion and black pepper to taste

Ricotta I used a whole 300 gram unopened one.

Method of preparation

1-Cut the ricotta into small cubes and in a pan make a paste with golden onion, ricotta, salt, garlic, freshly ground pepper and juice of half a lemon (or a whole lemon if you prefer – keep tasting).

2-Slice the zucchini into thin slices lengthwise (I did it using the vegetable slicer). I sliced mine with the skin on, as they were organic (if they weren't, I would prefer to remove the skin).

3-In a frying pan with olive oil, grill the zucchini on both sides and season with salt and pepper.

4-With the grilled zucchini, start making the rolls, placing a little filling in the thickest end and rolling until the end.

5-Place all the rolls in a pyrex dish, as in the photo, and pour a little tomato sauce and grated parmesan on top. Set it aside to brown a little.

6-Finish with basil leaves on top of each roll.