Prep Time: 45 minutes
Cook Time: 35-40 minutes
Yield: 18 Roll-ups
4 large zucchini
1/4 cup kosher salt, for dehydrating the zucchini
1 jar tomato sauce
1 cup ricotta cheese
1 cup grated mozzarella cheese
1 cup grated parmesan cheese
1 cup shredded basil leaves
1/2 tsp red pepper flakes
1/4 tsp black pepper
Preheat oven to 350. Cut the ends from the zucchini, and slice lengthwise into 1/4 inch strips. On a parchment lined baking sheet, lay the zucchini slices flat and use the 1/4 cup of salt to salt heavily on both sides.
Allow zucchini to sit on baking sheets for 30 minutes as water drains from them. (Note: You should see beads of water covering the zucchini.)
While the zucchini sits, mix together the filling ingredients in a bowl and set aside.
After 30 minutes, pat the zucchini dry with paper towels and set aside to assemble the roll-ups. Spread a layer of sauce in the bottom of a casserole dish.
Use about 2 tbsp of the cheese filling per zucchini slice and spread evenly.
Spread a thin layer of sauce on top of the cheese filling, and gently roll the zucchini from one end to the other.
Line the casserole dish with the assembled zucchini roll-ups, and put a generous amount of sauce on top of the roll-ups.
If desired, spread addition mozzarella and/or parmesan cheese on top of the roll-ups just before baking.
Bake for 35-40 minutes. The sauce should bubble and thicken, while the cheese melts across the top of the roll-ups.
Allow the dish to stand at room temp for 5 minutes before serving.