Zucchini Lasagna Roll-Ups

Ingredients

• 3 large zucchini
• 2 tablespoons olive oil, or olive oil spray
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• 2 tablespoons extra-virgin olive oil
• 1 large garlic clove, thinly sliced
• 1 can whole, peeled tomatoes, crushed in a bowl with your hands
• 1/2 teaspoon salt
• 1/2 teaspoon sugar
• 1/8 teaspoon freshly ground black pepper
• 3 large basil leaves, torn into pieces
• 1 cup fresh ricotta
• 3/4 cup grated freshly grated Parmesan, plus more for the topping
• 1 large egg
• Pinch of nutmeg
• Pinch of freshly ground black pepper
• 2 tablespoons chopped parsley
• 20 to 30 basil leaves

Directions

1. Heat your oven to 425 degrees F. Cover 2 sheet pans with parchment paper, then give the parchment a light slick of cooking spray or oil.
2. Take about 1/2-inch from each end of every zucchini. Slice one long, thin strip off one side so you have a steady flat base, then turn the zucchini so that trimmed side sits on the board.
3. Shave the peel away from the two long sides; that little bit of trimming helps the zucchini curl later. Keep the peel on the top for a bit of green showing through.
4. Now slice each zucchini lengthwise into 1/4-inch slabs. A ruler is not silly here, since they should be a little thicker than your eye may think; you need 12 slices total.
5. Arrange the zucchini on the prepared pans. Oil the tops with a brush or spray, then season lightly with salt and pepper. Roast for 5 to 10 minutes, watching them closely, until the slices are soft enough to bend and look a bit translucent.
6. Pull the pans from the oven and let the zucchini cool. Set the oven to 400 degrees F.
7. For the sauce, put the olive oil and garlic in a wide saucepan, then place it over medium heat.
8. Give the garlic about 20 seconds to start sizzling. Add the tomatoes, salt, sugar, and pepper, bring the mixture to a boil, then reduce the heat so it simmers.
9. Let the sauce cook for 10 to 12 minutes, until it has tightened up a little; the exact timing depends on your tomatoes. Taste, add more salt and sugar if you want, and fold in the basil leaves.
10. For the filling, stir together the ricotta, Parmesan, egg, salt, pepper, nutmeg, pepper and parsley in a medium bowl.
11. To assemble, spoon about 1 cup of tomato sauce into a medium (8x10) baking dish and spread it across the bottom.
12. Leave the zucchini on the baking sheet while you add about 1 tablespoon of ricotta filling to each piece. Lay a couple of basil leaves over the filling, roll each slice into a neat little cylinder, and place the rolls in the baking dish seam side down.
13. Cover the rolls with more tomato sauce, then shower on more Parmesan. To get ahead, cover the dish and refrigerate it for up to 1 day.
14. Bake for 15 to 20 minutes, just until the sauce is bubbling. Let the zucchini rolls sit for a few minutes before you move them. Scoop the rolls into shallow bowls with a large spoon, and add crusty bread and a salad if you like.