This one is a bit labor intensive but uses ingredients available this time of year:
Involtini Di Zucchine
(Zucchini Rolls Stuffed with Ricotta)
1 can tomato sauce (add basil when heating)
4 small, young zucchini (6-8 inches long)
1 1/2 C ricotta
1/4 C parmigiano
1/8 tsp nutmeg
1 egg yolk
salt and pepper to taste
Preheat oven to 375.
Heat the tomato sauce in a small pan, add basil to taste
Cut the ends off the zucchini and slice (lengthwise) into 1/8 inch strips; lightly brush both sides with oil
Place on cookie sheets (2) and bake for 15-20 minutes (soft but not browned)
Allow to cool.
Mix all the filling ingredients together until smooth.
Place some tomato sauce in an 11x14 baking pan.
Put a teaspoon of filling on the wide end of each strip and roll loosely.
Place upright in pan, spoon on some extra sauce (to taste)
Cover loosely with foil and bake for about 30 minutes.
Let stand for 10 minutes before serving.
It's like little rolls of lasagna, using veggie in place of a noodle
From: Antipasti by Julia Della Croce
Retirement has afforded me the ultimate affluence, that of free time (Sahlins/Wells)