- 2-3 cups Cucina Antica Tomato Basil cooking sauce
- 12 oz ricotta
- 2 tbsp basil, chopped
- 1 large egg
- ¼ cup Parmigiano-Reggiano, freshly grated
- 8 oz mozzarella cheese, shredded
- 4 medium zucchini, thinly sliced lengthwise
Preheat your oven to 375°F
In a medium bowl mix ricotta cheese, basil, mozzarella, and egg. Stir well.
Spread 1/2 cup Cucina Antica Tomato Basil on the bottom of casserole dish.
Lay out the sliced zucchini noodles and spread about 2 tablespoons of the ricotta mixture over each individual zucchini noodle. Add a spoonful of Cucina Antica Tomato Basil over the top of the ricotta.
Carefully roll up the zucchini and place in the casserole dish.
Spread extra Cucina Antica Tomato Basil cooking sauce over the top of the rolls. Sprinkle Parmigiano-Reggiano on top.
Bake for about 45 minutes or until the cheese on top is a nice golden brown.