Tender ribbons of zucchini wrapped around a creamy ricotta and pesto filling, baked in a bubbling bed of Ozganics Spicy Tomato Sauce and finished with gooey mozzarella and a touch of fresh basil. This lighter twist on Italian comfort food is fresh, fragrant, and just the right amount of indulgent, perfect for a cozy dinner with crusty bread or a simple side salad!
Ingredients
- 1 jar Ozganics Spicy Tomato Sauce
- 2 large zucchinis – sliced into long ribbons (use a mandoline or veggie peeler)
- 1 cup ricotta cheese
- ¼ cup basil pesto (plus extra for topping)
- ½ cup grated mozzarella (or fontina for extra creaminess)
- ¼ cup parmesan cheese
- 1 tbsp olive oil
- Fresh basil leaves to garnish
Method
1. Preheat & prepHeat oven to 190°C (375°F).
2. Lightly oil a medium baking dish and pour in half the jar of Ozganics Spicy Tomato Sauce as the base.
3. Make the fillingIn a bowl, mix ricotta, pesto, half the mozzarella, and parmesan. Season with a pinch of salt and pepper.
4. Roll it upLay out zucchini ribbons.
5. Place a spoonful of ricotta mix at one end and roll tightly. Nestle each roll seam-side down into the sauce-filled dish.
6. Layer & bakeSpoon the remaining spicy tomato sauce over the top.
7. Sprinkle with the rest of the mozzarella and dollop over a little extra pesto.
8. Bake until goldenBake uncovered for 20–25 minutes, until the zucchini is tender, the cheese is bubbling, and everything smells incredible.
Finish with fresh basil leaves. Serve hot with crusty bread or a leafy green salad.
Serve & enjoy