Involtini di zucchine
Chef: Toni Sassi Restaurant: Sassi Cantina e Bar
tomato sauce. Cover the baking dish loosely with foil and bake for 20 -30mins.
Allow to settle before serving with a little sliced fresh basil on top.
We sometimes serve with a sugar snap pea, almond and orange salad around the plate (as in photograph)
1 cup ricotta 1/ 4 cup freshly grated parmigiano teaspoon grated nutmeg Salt and ground black pepper 4 firm med size zucchini 2 cups fresh tomato & basil sauce Fresh basil leaves to serve