Instructions
- Spread a layer of sauce in the bottom of a medium baking dish.
- Slice the zucchini into 1/4 inch lengthwise planks using a knife, peeler or mandoline, and set aside on a plate.
- Blend the ricotta, yolk, Parmesan, salt, pepper and spinach in a small bowl and set the bowl in front of you between the plate of zucchini slices and baking dish – they should be lined up left to right, baking dish, ricotta and zucchini slices.
- Take one of the zucchini planks and roll it up leaving about a one inch space in the center of the round.
- Without putting the zucchini roll down, take a spoonful of ricotta, let it slide from the spoon into the roll, and stand it upright in the baking dish, leaning it against the side.
- Fill each roll, standing it next to the one you just made until dish is full or you’ve used just about all of your zucchini or filling.
- Top each roll with the tiniest bit of the mozzarella.
- Bake 25 to 30 minutes @ 350 degrees, until sauce is bubbling and top is lightly browned.
- NOTE Over baking turns your lovely dish brown and mushy. You want to take it from the oven when it looks like the one in my photo.
