INGREDIENTS
1 # zucchini (about 2 large)
1 T extra-virgin olive oil, plus more for drizzling
kosher salt & freshly cracked pepper
8 oz Swiss chard, leaves only, finely chopped (reserve stems for another use)
1 C whole milk ricotta (see my recipe for homemade ricotta https://petitefeastutah.com/blog/2015/07/10/homemade-ricotta-with-grilled-bread-and-tomato-basil-relish/)
Zest of 1 lemon
1 tsp fresh thyme leaves, finely chopped
2 T toasted pine nuts
1 ½ C fresh tomato sauce or high-quality store bought
Parmigiano Reggiano & minced fresh parsley, for serving
METHOD
Slice zucchini lengthwise into ¼-inch planks. Square off the side of zucchini by cutting a thin lengthwise slice off one side; discard. Starting on the trimmed side, cut the zucchini lengthwise into 1/4-inch-thick planks, discarding the second end piece. Lay slices flat on a sheet pan and sprinkle lightly with kosher salt. Let rest until softened.
Chef’s Tip: Resting time depends on thickness. Avoid slicing too thick or the rolls may be difficult to roll and don’t forget to pat the zucchini slices dry after salting. You’ll want to remove the beads of moisture on the zucchini’s surface before proceeding with the recipe.
In a large oven proof sauté pan over medium-high heat, warm 1 Tbsp olive oil. Add chard, season with salt and pepper, and cook 2 minutes until wilted. Remove from heat.
In a bowl, mix ricotta, lemon zest, toasted pine nuts, thyme, and ¼ tsp salt. Stir in the cooled chard taking care not to add moisture collected in pan. Taste and adjust seasoning.
Wipe out sauté pan and spread a thin layer of tomato sauce in bottom. Place 2 T filling at one end of each zucchini slice, roll tightly, and arrange seam-side down in the pan. Drizzle lightly with olive oil, top with marinara and a scattering of mozzarella. Bake at 375°F until bubbly and golden, about 10 minutes. Finish with shaved Parmigiano and chopped parsley.
ENJOY!
Serves 2-4
