Zucchini Roll-ups

Prep Time: 45 minutes
Cook Time: 35-40 minutes
Yield: 18 Roll-ups

Ingredients:
4 large zucchini
1/4 cup kosher salt, for dehydrating the zucchini
1 jar tomato sauce

Filling:
1 cup ricotta cheese
1 cup grated mozzarella cheese
1 cup grated parmesan cheese
1 cup shredded basil leaves
1 egg
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.