Zucchini Roll-Ups with Ricotta and Roasted Tomato Sauce

Preheat an oven to 400°F (200°C).

Place the onion, garlic and cherry tomatoes on a baking sheet, drizzle with the olive oil and toss to coat. Spread in an even layer on one half of the baking sheet. Place the halved tomatoes, cut side down, on the remaining half of the baking sheet. Season everything with salt and pepper. Roast until the skins start to pull away from the tomato halves, 20 to 25 minutes. Let the tomato halves cool slightly, then peel off the skins and discard.

Set aside 1 cup (6 oz./185 g) of the cherry tomatoes. Transfer the remaining cherry tomatoes, the tomato halves and their juices, onion and garlic to a blender. Add the whole basil leaves and pulse briefly; the sauce should still be chunky.

Transfer the sauce to an ovenproof sauté pan or essential pan, place over medium heat and bring to a simmer. Cook, stirring occasionally, until thickened, about 20 minutes. Season to taste with salt and pepper.

Meanwhile, in a bowl, stir together the ricotta, Parmesan, parsley, chives, chopped basil, lemon zest, 1 tsp. salt and several grinds of pepper.

Using a mandoline, thinly slice the zucchini lengthwise and pat dry with paper towels. Spread each zucchini slice with a layer of the ricotta mixture about 1/4 inch (6 mm) thick and sprinkle with some of the mozzarella. Roll up the zucchini slices and place, open end up, in the pan on top of the tomato sauce. Arrange the reserved cherry tomatoes in the pan and sprinkle with the remaining mozzarella.

Transfer the pan to the oven and bake until the cheese starts to brown and the sauce is bubbling, 20 to 25 minutes. Let cool for 5 to 10 minutes, then serve. Serves 4.

Williams Sonoma Test Kitchen