Ingredients

2 large, 14 oz each zucchini, cut lengthwise into 12 (1/4-inch thick) slices

1/2 teaspoon kosher salt

fresh black pepper, to taste

1 cup marinara sauce

1 large egg

2/3 cup part skim ricotta cheese

1/2 cup grated Pecorino Romano cheese, plus more for serving

1/4 cup chopped basil

1 garlic clove, minced

3/4 cup 3 oz shredded mozzarella

Directions

Preheat the oven to 400F. Spread 1/4 cup marinara sauce on the bottom of a 13 x 9-inch baking dish.

Cut the zucchini lengthwise, into 1/4-inch thick slices until you have a total of 12 slices about the same size. It’s easiest to do this with a mandolin. My mandolin is from OXO.

Season both sides of the zucchini with 1/2 tsp salt and pepper, 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, 1/8 tsp salt and 1/8 tsp pepper.

Spread the ricotta mixture (about 1 1/2 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, or until the cheese is hot and melted.

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