Ingredients
4
medium zucchini, cut lengthwise into 16 (1/4-inch) strips
4
tablespoons olive oil
3/4
teaspoon salt
1
cup Muir Glen™ organic tomato basil pasta sauce (from 25.5-oz jar)
1
cup ricotta cheese (8 oz)
1
cup shredded mozzarella cheese (4 oz)
1/2
cup grated Parmesan cheese
2
cloves garlic, finely chopped
1/4
teaspoon crushed red pepper flakes
1
egg yolk
2/3
cup Progresso™ Italian panko crispy bread crumbs
Preparation
Heat oven to 425°F. Spray 8-inch square (2-quart) baking dish with cooking spray.
Brush both sides of zucchini slices with 2 tablespoons of the olive oil; season with 1/4 teaspoon of the salt. Place on ungreased large cookie sheet; roast 15 to 18 minutes or until zucchini is pliable enough to roll. Remove from oven; cool 5 minutes.
Spread pasta sauce in baking dish; set aside.
In medium bowl, mix ricotta, mozzarella, Parmesan, garlic, remaining 1/2 teaspoon salt, the pepper flakes and egg yolk.
In small bowl, mix bread crumbs and remaining 2 tablespoons oil.
Spread 1 rounded tablespoon ricotta filling evenly over each zucchini strip. Gently roll up, and place rolls on sides (so spiral shows on top) in baking dish in 4 rows by 4 rows, keeping them close together. Top with bread crumb mixture.
Bake 15 to 20 minutes or until filling is heated through and crumbs are browned.
Let stand 10 minutes before serving.
