Gratinated Zucchini Ricotta Rolls | Quick Weeknight Dinner

Preheat the oven to 200 °C top/bottom heat (180 °C fan oven). Finely dice the onion and garlic. Heat 1 tbsp of olive oil in a pan and sauté the onion and garlic until translucent. Add the strained tomatoes, season with salt, pepper, and finely chopped basil, and simmer gently for about 5 minutes. Pour the tomato sauce into a baking dish.

Wash the zucchini and slice or shave lengthwise into approx. 2-3 mm thin strips. In a bowl, mix the ricotta well with the grated Parmesan, half of the chopped basil, salt, and pepper.

Place 2 zucchini strips next to each other, slightly overlapping. Spread about 1 heaped tablespoon of the ricotta mixture on top and roll up from the narrow end.