530g jar Sabato tomato pasta sauce with rocket
Extra virgin olive oil (EVO)
⅓ cup Sabato dill & almond pesto
1 cup Zany Zeus ricotta
Handful basil leaves, finely shredded plus extra to garnish
4 large zucchini
50g freshly grated Parmigiano, Grana Padano or percorino
¼ cup Pinoli pine nuts, toasted
Pour the pasta sauce into an oiled baking dish. Put pesto, ricotta, and basil into a bowl, season with salt and pepper and stir to combine. Using a mandoline slicer or vegetable peeler, thinly slice the zucchini lengthwise to give 25-30 long slices. Put slices in a large bowl and toss with a little EVO and salt and pepper, to coat.
Cook zucchini slices on a preheated grill pan or barbecue for 1-2 minutes until lightly charred on one side only. Remove to a tray, grilled-side down. Place a tablespoon of ricotta mixture at one end of each zucchini slice. Roll up the slices to enclose the filling. Nestle the rolls into the tomato sauce so they fit snugly.
Bake at 180°C for 20-25 minutes until bubbling hot. Serve scattered with Parmigiano, pine nuts and basil.
Recipe by Julie Le Clerc