3 large zucchini
2 cups of ricotta
1/2 cup grated parmesan plus 1/4 cup for topping
1 egg
1/2 tsp salt
a pinch of pepper
2 cups of tomato sauce
2 to 3 tbsp olive oil
1. Cut off tips of zucchini. Slice each zucchini lengthwise as thin as possible.
2. Blend together the ricotta, egg, 1/2 cup parmesan and seasoning.
3. Spread each slice with the above mixture and roll up tightly.
4. Pour one cup of tomato sauce into an oiled baking pan.
5. Arrange zucchini rolls tightly in the pan and pour the remaining 1 cup sauce over all.
6. Sprinkle with the reserved parmesan, drizzle with olive oil and bake for about 1/2 hr. in a moderate oven or until the top is lightly browned. Cool slightly and serve.