Summer zucchini sliced into ribbons and rolled up with a basil pesto and ricotta cheese mixture. Then baked in a spicy, herby tomato sauce that’s creamy and so delicious!
Ingredients
Gluten free
Meat
1/2 lb Italian chicken sausage, ground spicy
Produce
1 Basil, fresh
1 tbsp Oregano, fresh
1 Red bell pepper
1 can San marzano tomatoes
1 tbsp Thyme, fresh
2 Zucchini or yellow summer squash, large
Condiments
3/4 cup Basil pesto, homemade or store-bought
Baking & Spices
1 Kosher salt and black pepper
1 pinch Red pepper flakes
Oils & Vinegars
2 tbsp Olive oil, extra virgin
Dairy
1 cup Fontina cheese
4 oz Mozzarella
1 1/2 cups Whole milk ricotta cheese
