• 4 medium zucchini, ends trimmed
  • 1 (15-ounce) container whole milk ricotta cheese
  • 1 large egg
  • 3/4 cup grated part skim mozzarella cheese, divided
  • 1/2 cup grated Parmesan cheese, divided
  • Kosher salt and freshly ground black pepper
  • 3/4 cup store-bought tomato sauce, divided
  • Kosher salt and freshly ground black pepper
  • Fresh basil, for garnish


  1. Preheat oven to 400 degrees. Spray an 8 by 8 baking dish with nonstick spray.
  2. Slice the zucchini into thin, flexible strips using a mandoline. Place on 2 sheet trays and sprinkle each tray with a large pinch of salt.
  3. Let sit for 10 to 15 minutes to draw the water out of the zucchini. Pat completely dry with paper towels.
  4. In a mixing bowl, combine the ricotta cheese, egg, 1/2 cup mozzarella and 1/4 cup Parmesan and season with salt and pepper.
  5. Spread 1/2 cup of tomato sauce on the bottom of the prepared baking dish.
  6. Lay a zucchini slice out horizontally on your work space. Spread a scant tablespoon of ricotta mixture over the entire slice and roll up. Place spiral side up the baking dish.
  7. Repeat with the remaining zucchini slices until the baking dish is filled. Dot the remaining 1/4 cup tomato sauce over the top of the spirals, and sprinkle lightly with remaining mozzarella and Parmesan.
  8. Bake until zucchini is tender and cheese is melted, 35 to 40 minutes. Cool for 10 minutes before serving.