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- 1 cup ricotta
- 1/ 4 cup homemade or storebought pesto
- Black pepper
- 1 1/ 2 cups basil tomato sauce
- 2 medium zucchinis, cut into long ribbons with a peeler
- 1 cup shredded mozzarella
Preheat oven to 400ºF. Mix the ricotta and pesto in a mixing bowl. Season with salt and pepper. Add half the tomato sauce to a medium gratin dish.
Taking one zucchini ribbon at a time, add 1-3 teaspoons of the ricotta mixture to one end. Wrap the zucchini around it, like cannelloni. Repeat with remaining zucchini. Place stuffed zucchini on top of the tomato sauce. Season with salt and pepper, then pour the remaining tomato sauce on top. Sprinkle with shredded mozzarella.
Bake for 30-40 minutes, until sauce is bubbly and cheese is melted.