2-3 large zucchini (sliced into about ¼ “ thick slices - mandolin slicer works well) 1 egg 1-2 cups pasta sauce of choice 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)
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 a bowl, mix the egg, ricotta cheese, pecorino romano, basic, garlic, salt and pepper until a thick mixture. Spread this mixture evenly onto each zucchini slice and spread it out to cover each slice. Roll each slice up and top with the remaining pasta sauce and mozzarella cheese. Bake 20 minutes or until the cheese is melted completely. Top with more basil if desired.
