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.