Equipment
- Mandoline
- Cast Iron Skillet or Baking Dish
Ingredients
Spicy Tomato Sauce
- 2 tablespoon olive oil
- ⅓ cup minced shallot
- 2 garlic cloves, miced
- ½ teaspoon salt
- pepper, to taste
- 28 ounces crushed red tomatoes
- 2 teaspoons dried oregano
- 2 teaspoons dried thyme leaves
- ¼ teaspoon granulated sugar
- 2 teaspoons balsamic vinegar
- ¼ teaspoon red pepper flakes, more depending on spice level
Ricotta and Basil Filling
- 15 ounces whole milk ricotta cheese
- ½ cup grated parmesan romano cheese
- juice from 1 lemon
- 1 teaspoon salt
- pepper, to taste
- ½ cup fresh basil, roughly chopped
To put the Involtini together
- 2 medium zucchini, spiced thin using a mandolin
- 3 oz prosciutto
- 2 cups shedded mozzarella cheese
Instructions
To make the Spicy Tomato Sauce
- Preheat the oven to 425° F. To a cast iron skillet over low heat, add the olive oil. When it heats up add the shallot, garlic, salt and black pepper and cook for 3 minutes, stirring often.
- Add the tomatoes, balsamic vinegar, sugar, oregano, thyme and red pepper flakes. Simmer over low heat stirring occasionally. Set aside.
To make the Ricotta Basil Filling
- While the sauce is simmering make the filling. To a medium bowl add the ricotta cheese, parmesan romano cheese, juice from 1 lemon, salt and pepper. Mix util combined. Add the basil and mix well.
To put together the Involtini
- Peel the zucchini into ¼ inch strips using a mandolin or vegetable peeler and lay them flat on a paper towel. Sprinkle with salt.
- Grab your cast iron with the tomato sauce. To assemble the zucchini, lay 2 pieces of zucchini side by side lengthwise, and have them overlap just a bit. Add about a tablespoon of ricotta and smooth it across the zucchini. Place a piece of prosciutto on top of the ricotta. Roll up the zucchini into a coil and place in seam side down into the sauce. Repeat with remaining zucchini. Sprinkle the mozzarella over the dish. Bake for 15-20 minutes until cheese is melted and bubbly.