3 large zucchini (sliced into about ¼" thick slices - mandolin slicer works well)
1 egg
½ 15 oz can pumpkin puree
½ cup ricotta cheese
½ cup pecorino romano cheese (grated)
¼ cup basil (chopped)
1 garlic clove (minced)
1 cup organic mozzarella cheese (shredded)
Salt and pepper (to taste)
Handful of sage for garnish (toasted)
1 jar of organic pasta sauce
In a 9x13 inch baking dish spread a ¼ cup of the pasta sauce on the bottom. After slicing the zucchini lengthwise into ¼ inch thick slices, lie them flat on a grill or grill pan and season with salt and pepper. Cook on each side about two minutes or until slightly soft (just trying to minimize extra liquid when baking). In medium bowl, stir together ricotta, egg, pumpkin, pecorino Romano, garlic, salt and pepper until it yields a thick mixture. Spread this mixture evenly onto each zucchini slice and spread out to cover each slice. Roll each slice up and top with the remaining pasta sauce and mozzarella cheese. Bake for 20 minutes in a 350 degrees oven or until the cheese is melted completely. Top with more basil if desired.
