Corn and Ricotta Filled Zucchini Roll Ups

Corn and Ricotta Filled Zucchini Roll Ups

• 2 1/2 lbs zucchini, about 4 large ones, thinly sliced longways

• kosher salt

• 1 -28 oz can fresh tomatoes

• 1 onion, diced

• 2 Tbs. garlic, minced

• 1 cup ricotta

• 3/4 cup Parmesan cheese, divided

• 1 cup fresh corn kernels

• 2 Tbs. mined basil

• 2 cups mozzarella, divided

Spread zucchini on a rack in a even layer and sprinkle with salt. Let sit for 30 minutes then blot each zucchini strip well with a paper towel to remove excess water.

While the zucchini is marinating, make the tomato sauce by sauting the onion in the olive oil for 4 to 6 minutes or until soft and translucents. Add the garlic and saute for another 30 seconds. Add the tomatoes and cook down for about 5 minutes or until reduced by 1/4th.

Preheat oven to 400°F.

In a small bowl combine the ricotta, 1/2 cup Parmesan, corn, basil, and 1 cup of mozzarella.

To assemble the dish take a 10x 7” dish or 10” fry pan and lay 2 /3 rds of the sauce on the bottom.

Take 1 slice of zucchini and spread the ricotta mixture in an even layer. Roll the zucchini up starting with the shorted end and place vertical Repeat with remaining zucchini and ricotta filling.

Top the zucchini roll ups with the remaining sauce and the remaining mozzarella and Parmesan cheese

Bake for 30 minutes or until the zucchini is soft and the cheese is golden brown.

Let cool for 10 minutes then serve. Makes about 4 servings.