Baked Zucchini Rolls with Tomato Sauce

Preheat your oven to 200°C (180°C fan-assisted). Wash the zucchini, trim the ends, then use a mandoline or a sharp knife to slice them thinly lengthwise, about 2-3 mm thick. Arrange the slices on a baking sheet lined with parchment paper, lightly salt them, and pre-bake for 10 minutes to soften and release excess water. Remove from the oven and let cool.

While the zucchini cools, prepare the filling. Blanch the spinach in hot water for 1-2 minutes, then drain and squeeze out all the water thoroughly. Chop it finely. In a bowl, combine the ricotta, chopped spinach, 40g grated Parmesan, egg, salt, and pepper. Mix well until creamy.

In a saucepan, heat 1 tablespoon of olive oil over medium heat. Add the finely chopped onion and sauté until translucent (about 3-4 minutes). Add the minced garlic and cook for another 1 minute. Pour in the crushed tomatoes, oregano, salt, and pepper. Bring to a boil, then reduce heat and simmer for 10-15 minutes for the flavors to meld. Stir in half of the chopped fresh basil.

Pour half of the tomato sauce into the bottom of an oven-safe dish. Take the cooled zucchini slices. Place a teaspoon of filling on each slice, then carefully roll them up. Arrange the rolls snugly next to each other on top of the tomato sauce. Pour the remaining tomato sauce over them, then sprinkle with the remaining 20g Parmesan and the diced mozzarella. Bake in the preheated oven for 20-25 minutes, or until the cheese is golden brown and bubbling. Garnish with the remaining fresh basil before serving.